Jamie's leftover Christmas pudding and ice cream sundae

Name: Jamie's leftover Christmas pudding and ice cream sundae
Total time: 20 min
Yield: 4
Ingredients: 200 g Christmas pudding leftover; 6 tablespoons cranberry sauce; red or mulled wine; 2 teaspoons sugar to taste, optional; 500 ml good-quality vanilla ice cream; 1 large handful of flaked almonds; 100 g good-quality dark chocolate (70% cocoa solids)

With flaked almonds, dark chocolate & cranberry sauce

Vegetarianv

“This recipe uses up leftover Christmas pud brilliantly. What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have left over will really depend on how greedy your guests were on Christmas Day. I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat. ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Cooks Christmas Fruit Christmas British Leftovers Desserts

Nutrition per serving

Calories 636 32%
Fat 31.6g 45%
Saturates 16.7g 84%
Sugars 65.3g 73%
Protein 10.9g 22%
Carbs 74.9g 29%

Of an adult's reference intake

Jamie Cooks Christmas

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Ingredients

200 g Christmas pudding , leftover
6 tablespoons cranberry sauce
red or mulled wine
2 teaspoons sugar , to taste, optional
500 ml good-quality vanilla ice cream
1 large handful of flaked almonds
100 g good-quality dark chocolate (70% cocoa solids)

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Jamie Cooks Christmas

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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.
Toast the almonds under a hot grill under light brown.
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.