Christmas pudding and cranberry sundae shots

Christmas pudding and cranberry sundae shots

Whip up a dessert treat for grown-ups only with leftover festive pud, juicy cranberries and a seasonal splash of port

, 28 October 2020

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Christmas pudding and cranberry sundae shots
  • 15 Mins

  • Serves: 8

  • Price: 37p per serving

Nutritional Info
Each 91g serving contains
  • Energy

    872KJ

    208KCAL

    10%
  • Fat

    10.0g

    med

    14%
  • Saturates

    4.9g

    high

    25%
  • Sugars

    23.7g

    high

    26%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 958kJ/229kcal.
Ingredients
  • 3tbsp cranberry sauce
  • 50g cranberries (either fresh or frozen will work)
  • 15ml port
  • 200g leftover Christmas pudding, crumbled
  • 250g vanilla ice cream
  • 50g dark chocolate, melted
  • 20g Asda chopped roasted hazelnuts
  • Zest 1 orange, cut into thin strips, to garnish
  • Mint sprigs, to garnish
Method
  • Heat the cranberry sauce, cranberries, port and a splash of water on low in a small pan. Simmer gently to loosen the sauce, then set aside to cool.

  • Divide the Christmas pudding between 8 small tumblers, then add a spoonful of the vanilla ice cream to each one.

  • Add a dollop of the cranberry mixture, so the sauce drizzles down the inside of the glass.

  • In a nonmetallic bowl zap the chocolate in the microwave for 30 secs at a time, stirring, until completely melted and smooth.

  • Drizzle the chocolate over the desserts, then sprinkle with the hazelnuts and garnish with the orange zest and mint to serve.