Cardamom Bun Bombe – Rachel Khoo

Kardemummabullar bombe


PREP TIME: 30 mins



EQUIPMENT: Medium Sized bowl (capacity 1.5 litres)

If you happen to have day-old, slightly stale buns lying around, this is a good way of using them up. I’ve also made this dessert using bought buns when I’ve been short of time and need a quick and easy dessert for a dinner party.

  • 200g golden or date syrup
  • 200g caster sugar
  • 2 tsp ground cardamom
  • ½ tsp fine sea salt
  • 300ml double cream
  • 2 litres good-quality vanilla ice cream
  • 12-14 shop bought cardamom or cinnamon buns


Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.

Take the ice cream out of the freezer and put into the fridge to soften slightly.

Line your medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.

Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.

To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.

Top tips – Use a knife run under hot water to cut the bombe.

Cardamom can be replaced with other spices, such as cinnamon, ground ginger and allspice.

Recipe and image from Rachel Khoo’s The Little Swedish Kitchen published by Penguin, RRP $49.99

The Little Swedish Kitchen – Rachel Khoo

Writing from her new adoptive home in the heart of Stockholm, Sweden, Rachel Khoo paints us a story of her new life with her Swedish husband that’s far removed from her youth of Ikea flat-pack furniture and Swedish House Mafia.

No Comments Yet

Comments are closed