- 200g Madeira cake, cut into small cubes
- 50g almond, roughly chopped
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 is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 390g jar cherry compote (or apricot or rhubarb)
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
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.