Jamie's leftover Christmas pudding and ice cream sundae
With flaked almonds, dark chocolate & cranberry sauce
With flaked almonds, dark chocolate & cranberry sauce
Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
Calories 636 32%
Fat 31.6g 45%
Saturates 16.7g 84%
Sugars 65.3g 73%
Protein 10.9g 22%
Carbs 74.9g 29%
Of an adult's reference intake
Ingredients
- 200 g Christmas pudding , leftover
- 6 tablespoons cranberry sauce
- red or mulled wine
- 2 teaspoons sugar , to taste, optional
- 500 ml good-quality vanilla ice cream
- 1 large handful of flaked almonds
- 100 g good-quality dark chocolate (70% cocoa solids)
Recipe From
Jamie Cooks Christmas
Method
- Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch.
- In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
- Toast the almonds under a hot grill under light brown.
- Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds.
- Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.
- Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
