Looking for an alternative to traditional Christmas pudding? Michelin star awarded chef Kevin Love shows Mumsnet blogger Heledd how to whip up this super easy (and really impressive!) chocolate-covered Bombe. Sponsored collaboration with Lidl.

Ingredients

FOR THE FROZEN FILLING - so you can make this part in advance, if you like!
200g cream cheese
200g mascarpone cheese
100g icing sugar
50g island mix
50g fruit and seed mix
50g mixed nuts
50g blueberries
50g raspberries (save three for decorating!)
100g mixed grapes cut into halves or quarters
50g segmented orange

FOR THE CHOCOLATE COATING
100g butter
200g milk or dark chocolate

FOR DECORATING
drizzle of melted white chocolate
fresh mint leaves
three raspberries

METHOD
1. Add the cream cheeses into a bowl with your icing sugar and whisk until smooth, then mix in all the fruits, nuts and seeds

2. Line a pudding bowl (0.5 litre capacity / 14cm across / 7.5cm deep) with a couple of layers of cling film. Pour in your mixture and leave to set in the fridge for 2-3 hours.
Finish it in the freezer for 30 minutes just to make it extra cold, which will help the chocolate set in Step 3

3. Once set, turn the frozen Bombe upside down onto a wire rack above a plastic tray (so that you don't make a mess in the next part...). Remove the cling film. Melt together the butter and chocolate, and pour it over the frozen Bombe - and watch it set in seconds!
Tip: The excess chocolate will run off the Bombe, through the wire rack and on to your plastic tray - mess: managed!

4. Decorate with a puddle of white chocolate, some fresh raspberries and a sprig of mint to create a holly and ivy effect

5. Admire, slice and devour

Check out Heledds blog over at - http://www.runninginlavender.com