Ingredients for - Fruit pots
1.
200g madeira cake , cut into small cubes
2.
50g almond , roughly chopped
3.
2 tbsp brandy
4.
390g jar cherry compote (or apricot or rhubarb)
5.
300g tub vanilla-flavoured custard
6.
2x bars nut brittle
How to cook deliciously - Fruit pots
1 . Stage
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.
2 . Stage
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.)
3 . Stage
When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.
Recipe information
Cooking:
25 min.
Servings per container:
6
Fruit pots
Tip the madeira cake and nuts into a medium bowl. Driz...