Jamie's leftover Christmas pudding and ice cream sundae
With flaked almonds, dark chocolate & cranberry sauce
20 mins
Super easy
serves 4
About the recipe
This recipe uses up leftover Christmas pud brilliantly. What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have left over will really depend on how greedy your guests were on Christmas Day. I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
Ingredients
200g leftover Christmas pudding
6 tablespoons cranberry sauce
red wine or mulled wine
optional: 2 teaspoons sugar, to taste
1 x 500ml tub good-quality vanilla ice cream
a large handful of flaked almonds, toasted
1 x 100g bar good-quality dark chocolate (70% cocoa solids)
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.
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