image – Glynn Purnell


For the bombes
  • 300ml double cream
  • ½ vanilla pod
  • 25g icing sugar
  • 1 small orange , zested
  • 2 meringue nests, crushed
  • 25g Billington’s Gingerbread, crumbled
For the orange sauce
  • 350ml orange juice
  • 100g caster sugar
  • ½ vanilla pod
  • 2 tsp cornflour
  1. Line 6 small ramekins or teacups with cling film, or use a silicone muffin mould, if you have one.
  2. Whip the cream in a large bowl until it just holds its shape. Scrape the seeds from the vanilla pod and add them to the cream with the sugar, orange zest and meringues. Gently stir, then add the Billington’s Gingerbread crumbs. Divide among the prepared moulds or teacups and freeze for at least 2 hrs.
  3. To make the sauce, put the orange juice in a pan with the sugar and vanilla pod. Bring to the boil, then simmer until the sugar has dissolved. Put the cornflour into a small bowl with 2 tbsp orange juice mixture. Stir until smooth, then add to the pan. Simmer and stir until the liquid has thickened, discard the pod, then leave to cool. The sauce can be made 2 days in advance.

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