142 ml double cream
2 tablespoons caster sugar
250 g custard, warmed
450 g Christmas pudding, heated
1 handful flaked almonds, toasted and chopped, to decorate
zest of 1 orange
Yes, real custard is nice... but there's nothing like a nice bit of ready-made custard with your Christmas pudding. You'll need 30 spoons for this recipe.
Whip the double cream and caster sugar together until stiff.
Lay out all your spoons on serving plates and put a blob of custard on each one – not too much or they will overflow when you add the pudding. Take a teaspoon, scoop out lumps of the hot Christmas pudding and drop them onto the custard. Top with a dollop of the whipped cream.
Scatter with the almonds and grated orange zest and serve while warm.
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These kinda Christmas pudding canapéswith custard are great for parties or big buffet lunches
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
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:
Marine Stewardship Council