• 200g madeira cake, cut into small cubes
  • 50g almond, roughly chopped
  • 2 tbsp brandy
  • 390g jar cherry compote (or apricot or rhubarb)
  • 300g tub vanilla-flavoured custard
  • 2x bars nut brittle


  • STEP 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.

  • STEP 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.)

  • STEP 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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