Fruit pots
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
0
ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 15 25 mins
- 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.
- 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.)
- When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.
Per serving
345 kcalories, protein 7g, carbohydrate 45g, fat 15 g, saturated fat 5g, fibre 2g, salt 0.47 g
Recipe from Good Food magazine, March 2004.
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http://www.bbcgoodfood.com/recipes/1206/
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Ingredients
- 200g Madeira cake , cut into small cubes
- 50g almonds , roughly chopped
- 2 tbsp brandy
- 390g jar cherry compote (or apricot or rhubarb)
- 300g tub vanilla-flavoured custard
- 2x 40g bars nut brittle
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Difficulty and servings
Serves 6
Preperation and cooking times
Prep 15 25 mins
Quick no-cook dessert
Ingredients
- 200g Madeira cake , cut into small cubes
- 50g almonds , roughly chopped
- 2 tbsp brandy
- 390g jar cherry compote (or apricot or rhubarb)
- 300g tub vanilla-flavoured custard
- 2x 40g bars nut brittle
Per serving
345 kcalories, protein 7g, carbohydrate 45g, fat 15 g, saturated fat 5g, fibre 2g, salt 0.47 g
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