Jamie's leftover Christmas pudding & ice cream sundae

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.

Nutritional Information (amount per serving)

Calories
636kcal
Carbs
74.9g
Sugar
65.3g
Fat
31.6g
Saturates
16.7g
Protein
10.9g

Serves 4   Approx time: 20   Difficulty: super easy

Ingredients

  • 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)
 

Method

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.




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