Queen Mary's Bombe (Royal Desert)

Jubilee Issue of the Parish Newsletter

A great frozen dessert that can be made and assembled in advance. It will look magnificent if you have a bombe mould. If not a large basin will be fine. I made mine in individual college pudding moulds.

Ingredients - serves 6

170g (small) tin evaporated milk (chill in fridge for 24 hours) 150g (3oz) seedless raisins
50g (2oz) walnuts or pecans 2 tablespoons cream sherry or Armagnac
2 teaspoons instant coffee granules 300ml (½ pt) double cream
6 meringues nest (shop bought)  


  1. Put the raisins into a small pan with the sherry or Armagnac and heat gently to plump them up.
  2. Add the coffee and stir until dissolved. Allow to cool.
  3. Chop the walnuts or pecans roughly and add to the raisins.
  4. Put the evaporated milk in to a large mixing bowl and whisk until it holds its shape, then add double cream and continue to whisk until stiff.
  5. Cut each meringue roughly into 6 pieces and fold into the cream.
  6. Sprinkle a layer of the raisin mixture into base of mould, and spoon over half the cream mixture.
  7. Level the next layer with the rest of the raisin mixture.
  8. Finish with cream mixture. Freeze overnight.
  9. To serve, dip the mould into hot water to loosen sides. Then, at the count of 10 turn out onto a flat serving plate. See cook’s tip*
  10. This can be done earlier and returned to the freezer until required.

* Cook’s tip: I find that lining the mould with cling film makes it much easier to turn out the pudding.


Dried Fruit