Fes­tive Glo­ries

The People's Friend Special - - COOKERY -

Prep Time: 15 mins Cook­ing Time: 0 mins Skill level: easy

Serves: 4

1 x 150 ml pot dou­ble cream, whipped softly

200 g (7 oz) left­over Christ­mas pud­ding, crum­bled

8 tsp Mus­cat or sweet sherry

4 man­darins, peeled and di­vided into seg­ments 8 tsp wild cran­berry sauce 2 x stem gin­ger, cut into sliv­ers

25 g (1 oz) pecan nuts, chopped 1 With a hand-held elec­tric whisk, whisk the cream un­til softly whipped.

2 Di­vide half the Christ­mas pud­ding be­tween 4 sun­dae glasses. Sprinkle 1 tea­spoon of wine in each glass. Top with half the man­darin seg­ments, then add 1 tea­spoon of cran­berry sauce and a good dol­lop of cream. Re­peat, then dec­o­rate with gin­ger and pecans.

Use al­monds or hazel­nuts if you don’t have pecans. Toast the nuts if you pre­fer. If you don’t have much left­over Christ­mas pud, add some rich fruit cake or choco­late

brown­ies.

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