Ingredients

• 125g mixed dried fruit
• juice of 1 orange
• 1 tsp ground cinnamon
• 12 Rottnest Bakery hot cross buns, halved horizontally
• 30g butter
• 100g light brown sugar
• 1 x 2 litre tub vanilla ice cream

For the white chocolate sauce

• 100g white chocolate, chopped
• 150ml double cream

1. Put the dried fruit in a small pan with the orange juice and ½ teaspoon of the cinnamon and heat gently. Take off the heat and set aside to cool, allowing the fruit to plump up.
2. Meanwhile, line a 2-litre mixing bowl with cling film or crumpled baking paper. Working with just the hot cross bun tops, flatten them slightly, neaten the edges and then use to line the bowl with the crosses facing outwards, slightly overlapping them until the bowl is covered.
3. Cut four bun bases into roughly 1cm cubes (use the remaining hot cross bun bases in a bread and butter pudding). Melt the butter in a frying pan and fry the cubes for 4-5 minutes, stirring, until golden and toasted. Sprinkle over 30g of the sugar and cook until caramelised. Leave to cool completely.
4. Tip the ice cream into a large bowl and allow to soften for 20-30 minutes. When soft, stir through the cooled fruit and caramelised hot cross bun bits. Spoon into the bun-lined bowl to fill, then smooth over. Cover and freeze overnight or for at least 6 hours.
5. Remove the bombe from the freezer 20-30 minutes before serving and turn out onto a plate. Gently heat the remaining 70g sugar in a pan with 4 tablespoons of water and the remaining ½ teaspoon of cinnamon. until the sugar has dissolved. Bring to a simmer and cook for 5 minutes until syrupy. Cool slightly then brush all over the bombe to glaze.
6. Just before serving, put the white chocolate in a pan with the cream and heat gently, stirring until the chocolate has melted. Cool slightly before serving with the bombe.

Recipe by Sarah Akhurst