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