Fruit pots

Fruit pots

By Tony Tobin
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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
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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.

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