Recipes
Recipes

Christmas pudding and cranberry sundae shots

Whip up a dessert treat for grown-ups only with leftover festive pud, juicy cranberries and a seasonal splash of port

Whip up a dessert treat for grown-ups only with leftover festive pud, juicy cranberries and a seasonal splash of port

Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 37p per serving

Nutritional Information

Each 91g serving contains

Energy
872kj
208kcal
10%
Fat
10.0g
Med
14%
Saturates
4.9g
Med
25%
Sugars
23.7g
High
26%
Salt
0.11g
Low
2%
of your reference intake.
Typical energy values per 100g:
958kJ/229kcal

Ingredients

3tbsp cranberry sauce

50g cranberries (either fresh or frozen will work)

15ml port

200g leftover Christmas pudding, crumbled

250g vanilla ice cream

50g dark chocolate, melted

20g Asda chopped roasted hazelnuts

Zest 1 orange, cut into thin strips, to garnish

Mint sprigs, to garnish

Method

1
Heat the cranberry sauce, cranberries, port and a splash of water on low in a small pan. Simmer gently to loosen the sauce, then set aside to cool.
2
Divide the Christmas pudding between 8 small tumblers, then add a spoonful of the vanilla ice cream to each one.
3
Add a dollop of the cranberry mixture, so the sauce drizzles down the inside of the glass.
4
In a nonmetallic bowl zap the chocolate in the microwave for 30 secs at a time, stirring, until completely melted and smooth.
5
Drizzle the chocolate over the desserts, then sprinkle with the hazelnuts and garnish with the orange zest and mint to serve.