Recipe information
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.
