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
Cook: 15 Mins
Serves: 8
Price: 37p per serving
Nutritional Information
Each 91g serving contains
Energy
872kj
208kcal
872kj
208kcal
10%
Fat
10.0g
10.0g
Med
14%
14%
Saturates
4.9g
4.9g
Med
25%
25%
Sugars
23.7g
23.7g
High
26%
26%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
958kj/229kcal
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.