Christmas pud sundae

Christmas pud sundae

Serves 4

  • 150 g fresh cranberries

  • zest and juice of 1 orange

  • 2 tablespoons caster sugar

  • zest and juice of 1 lime

  • 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

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.

Nutritional Information

Christmas pud sundae

Packed with fruit and custard

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0 foodies cooked this
This quick recipe makes the most of any Christmas pud leftovers and looks and tastes amazing!
Serves 4
20m (plus cooling time)
Super easy
Method

Christmas pudding is a leftover that is so easy to use. It doesn't lose its flavour or texture when you warm it.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 711 36%
  • Carbs 83.7g 36%
  • Sugar 81.5g 91%
  • Fat 36.3g 52%
  • Saturates 20.7g 103%
  • Protein 7.6g 17%
Of an adult woman's guideline daily amount

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

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