CHRISTMAS SUNDAES

If you’ve got some leftover Christmas pudding, let me inspire you to create a fabulous, extravagant Christmas sundae in a glass, made up from all the things you’re bound to have in your cupboard at this wonderful time of year. 10 MINUTES This is more of a principle than a recipe – you can make individual portions in cute little glasses, or you could even make a bigger version for everyone to share, kinda like a cheat’s trifle. It really depends on how much Christmas pudding you’ve got left over, and what other lovely bits and bobs you can add to the story. Layer up your ingredients in whichever order you like and, of course, you don’t have to use everything I’ve listed here, nor should you feel limited by it – if you’ve got your own seasonal favourites to throw into the mix, go for it! The more the merrier. A really great combo might include: The only essential: crumbled Christmas Pud (from my Christmas Cookbook, see book offer on page 82), cold or warmed through, and I like to drizzle each piece with a few drips of Vin Santo or sweet sherry. Delicate slices or peeled segments of clementine, satsuma or blood orange. Bombs of leftover Cranberry Sauce (from my Christmas Cookbook, see book offer on page 82), cold or reheated. Toasted, crushed nuts, such as pecans, almonds, hazelnuts, Brazil nuts, or whatever you’ve got in your nut basket – as long as they’re not salted, of course. Spoonfuls of custard, Greek or natural yoghurt, a drizzle of cream, some whipped Chantilly, or the odd spoonful of quality vanilla or chocolate ice cream. A little crumbling of Badass Brownies (from my Christmas Cookbook, see book offer on page 82) adds an extra dimension. Fine slices of stem or crystallised ginger add a lovely bit of warmth. Shavings of quality dark chocolate (70 per cent) always finish it off nicely, or, even better, use melted chocolate, which you can ripple through the layers above. And there you have it, the perfect little Christmas sundae.