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
Ingredients
- 200g madeira cake, cut into small cubes
- 50g almond, roughly chopped
Almond
arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 2 tbsp brandy
Brandy
bran-deeBrandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 390g jar cherry compote (or apricot or rhubarb)
Cherry
che-reeOne 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
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.
Comments, questions and tips