Jamie's leftover Christmas pudding & ice cream sundae

Christmas pudding and ice cream sundae

Serves 4

  • 200 g Christmas pudding, leftover

  • 6 tablespoons cranberry sauce

  • red or mulled wine

  • 2 teaspoons sugar, to taste, optional

  • 500 ml good-quaity vanilla ice cream

  • 1 large handful flaked almonds, toasted

  • 100 g good-quality dark chocolate (70% cocoa solids)

Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.



Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

Nutritional Information

Jamie's leftover Christmas pudding & ice cream sundae

An indulgent treat

0 foodies cooked this
If you didn't scoff the lot on the big day, this recipe uses up leftover Christmas pud brilliantly
Serves 4
20m
Super easy
Method

What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat.

Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.

Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

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 636 32%
  • Carbs 74.9g 33%
  • Sugar 65.3g 73%
  • Fat 31.6g 45%
  • Saturates 16.7g 84%
  • Protein 10.9g 24%
Of an adult's reference intake

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