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
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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.