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Fruit pots

Ingredients

  1. Step 1 200g madeira cake , cut into small cubes
  2. Step 2 50g almond , roughly chopped
  3. Step 3 2 tbsp brandy
  4. Step 4 390g jar cherry compote (or apricot or rhubarb)
  5. Step 5 300g tub vanilla-flavoured custard
  6. Step 6 2x bars nut brittle
Fruit pots
Calories: 345 Carbohydrate: 45 g Protein: 7 g Fat: 15 g
Cook time: 25 minutes Prep time: 25 minutes Total time: 50 minutes Servings: 6

TAGS

Dessert Snack British cherry Compote Custard Fruit pot Madeira cake Make Ahead Rhubarb Tobin Tony Tobin

Directions

  1. Step 1 Tip the madeira cake and nuts into a medium bowl. Drizzle over the brandy and stir well. Divide the mixture between 6 large tumblers, then top with compote and custard.
  2. Step 2 Break the bars of nut brittle into a food processor and blitz until crushed quite finely. (You can prepare to this stage up to two hours before serving.)
  3. Step 3 When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.