The citrusy clementine caramel really adds a festive kick to this dessert.

Ingredients

Serves 6

  • 400ml cream
  • 8 meringue nests (100g)
  • 200g mincemeat

For the sauce

  • 200g caster sugar
  • 200ml water
  • 1 stick cinnamon
  • Juice of 2 clementines

Method

  1. Whip the cream into stiff peaks, then crumble in the meringue on top. Add the mincemeat and fold everything together.
  2. Brush a little oil onto a medium sized pudding bowl then line with a double crossed over layer of clingfilm. Make sure the clingfilm overlaps the edge of the bowl so it can be folded back in on itself later.
  3. Fill the bowl with the creamy meringue mixture, pat it down tightly and bring the clingfilm back over to cover the top. Press down gently and freeze. This can be made up to two weeks in advance.

For the caramel:

  1. Put the sugar into a thick bottomed pan and spread it out over a low to medium heat. Without stirring let the sugar start to colour. It will get darker in spots, when this happens simply move the molten sugar gently into the white sugar until it all dissolves then turns to a colour of dark honey. Feel free to turn down the heat if you feel it is moving too fast.
  2. When it starts to lightly smoke add the water. It will spit and stutter but don't worry this is normal. The sugar will also curl and set but as the water comes to the boil it will melt.
  3. Add the cinnamon and Clementine juice to the pan then reduce the liquid until it turns into a light syrup, it will thicken as it cools. This will keep in the fridge for a few days.
  4. To serve take the bombe out of the freezer for 15 minutes and turn out onto a platter or cake dish.
  5. Garnish with redcurrants and other Christmassy things to make it glamorous. It will sit on the table for 30 minutes or so without melting.
  6. Serve in wedges with some warmed caramel sauce.