“This quick recipe makes the most of any Christmas pud leftovers and looks and tastes amazing! ”
150 g fresh cranberries 1 large orange , zest and juice of 2 tablespoons caster sugar 1 lime , zest and juice of 250 g fresh vanilla custard 2 medium bananas , peeled and sliced into 1cm slices 2 x 298 g tinned mandarin segments in natural juice , drained 1 knob butter 200 g Christmas pudding , cooked 1 handful flaked almonds 1 splash whisky 1 small tub good-quality vanilla ice cream Method
- Put the cranberries, half the orange juice and all of the sugar in a small pan and bring to the boil. Let it simmer for 5 to 6 minutes, stirring occasionally, until you get a lovely thick sauce. Transfer to a bowl and leave to cool.
- Stir the zest from the orange and lime into the custard and put the slices of banana and mandarins in a separate bowl with the lime juice and toss.
- Melt the butter in a large frying pan and crumble in the leftover Christmas pudding, along with the flaked almonds. Toast lightly, add a good lug of whisky and fry gently until crispy.
- Divide most of the mandarins and bananas into the bottoms of four sundae glasses then spoon over some of the zesty custard. Top with a scoop of ice cream, drizzle over some cranberry sauce, then sprinkle over most of the Christmas pudding mixture. Finish with the remaining bananas and mandarins and any remaining Christmas pud.
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