Fruit pots

Fruit pots

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins - 25 mins

Easy

Serves 6
A fast, flexible and ever-so-slightly boozy dessert from chef Tony Tobin – try it with any compote you fancy, or use poached fruit in season

Nutrition and extra info

Nutrition: per serving

  • kcal345
  • fat15g
  • saturates5g
  • carbs45g
  • sugars24.4g
  • fibre2g
  • protein7g
  • salt0.47g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g Madeira cake, cut into small cubes
  • 50g almond, roughly chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 390g jar cherry compote (or apricot or rhubarb)
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 300g tub vanilla-flavoured custard
  • 2x 40g bars nut brittle

Method

  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. 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. When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.