1. To make the Christmas pudding ice-cream, place the pudding crumbs on a lined baking sheet and place under a very hot grill until they are caramelised and slightly toasted. Allow to cool then stir through the softened ice-cream. Return to the freezer to firm if necessary.

2. Line a freezer-proof bowl with cling film. Thickly slice the panettone and arrange around the base and sides of the bowl in a single layer. Fill the bowl with the Christmas pudding ice cream and top with more panettone. Cover with cling film and freeze overnight.

3. For the Italian meringue covering for the bombe, heat the sugar with half a cup of water to 121C in a small saucepan. Whip the egg whites to soft peaks in a stand mixer. While the mixer is running, pour the hot sugar syrup very slowly on to the egg whites, whipping continuously for a further 15 minutes or until the bowl of the mixer is cool.

4. To serve, invert the bombe on to a serving plate and remove the cling film. Cover with meringue and press the glace cherries and dried fruits into the surface. Toast the meringue with a blowtorch and serve.