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Fruit pots

Fruit pots

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  • Preparation and cooking time
    • Prep: -
  • 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: per serving
HighlightNutrientUnit
kcal345
fat15g
saturates5g
carbs45g
sugars24.4g
fibre2g
protein7g
low insalt0.47g
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Ingredients

  • 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

Method

  • 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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