Fruit pots

Fruit pots

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Cooking time

Prep: 15 mins - 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
345
protein
7g
carbs
45g
fat
15g
saturates
5g
fibre
2g
sugar
24.4g
salt
0.47g

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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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.

Recipe from Good Food magazine, March 2004

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