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Digital Subscriptions > Food Heaven > issue78 > PUDDING HEAVEN


Epic desserts to satisfy a sweet tooth!


Cardamom bun bombe


200g (7oz) golden or date syrup

200g (7oz) caster sugar

2 tsp ground cardamom

½ tsp fine sea salt

300ml (10floz) double cream

2ltr (4pts) good-quality vanilla ice cream

12-14 shop-bought cardamom or cinnamon buns

1 Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown.

2 Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool. Take the ice cream out of the freezer and put into the fridge to soften slightly.

3 Line a medium-sized bowl with clingfilm, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut-side down in the bowl, so the bowl sides are fully covered.

4 Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess clingfilm and freeze for at least 4 hours.

5 To serve, take the bombe out of the freezer 15 minutes before serving. Open up the clingfilm at the top, place a serving plate over the bowl and turn upside down. Remove the clingfilm and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.

This recipe is taken from The Little Swedish Kitchen by Rachel Khoo, published by Michael Joseph (HBK £20). Photography by David Loftus.

Toffee cranberry puddings

Recipe by BerryWorld (


110g (4oz) butter, softened

175g (6oz) soft light brown sugar

110g (4oz) wholemeal self-raising flour

50g (2oz) BerryWorld cranberries, chopped

2 free-range eggs

1-2 tbsp milk

For the sauce

110g (4oz) cranberries

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About Food Heaven

Celebrate the festive season with our must-make party treats for the whole family! Whether you're after simple biscuits for a homemade gift, or you're planning on creating a show-stopping dessert to wow your guests, our Christmas recipes will be the talk of the party! We've got incredible cheesecakes, magic cakes (you make one simple batter and end up with a three-layer cake – genius!) and new recipes from the GBBO contestants and judges, including a delicious hot chocolate cake. Find out how to make cream puffs, profiteroles and eclairs in our masterclass, create step-by-step chocolate-hazelnut biscotti, plus make your favourite French bakes at home with foolproof recipe hacks for millefeuille, brioche, croissants and pains au chocolat!