A recipe for your leftover Christmas Pudding from Xanthe Clay. Add more or less liquer depending on your Christmas Pudding!
Ingredients
- 150 g leftover cooked Christmas pudding
- 1 tbsp amaretto or orange liqueur
- 4 mandarins or satsumas
- 4 meringue nests crumbled
- 150 ml double cream lightly whipped
- 4 tbsp cranberry sauce
- Torn mint leaves to serve
Servings:
Instructions
- Crumble the Christmas pudding and put it in a pan with the amaretto or orange liqueur. Heat gently until sizzling and the liquid has evaporated, then leave to cool until lukewarm.
- Peel the mandarins, removing every scrap of pith, and slice each peeled fruit crosswise to make four to five flowerlike pieces.
- Spread the crumbled meringue in a large dish (or six glasses) and add the cream. Stir lightly, then scatter over the Christmas pud crumbs. Arrange the mandarin slices on top.
- Stir the cranberry sauce to loosen it a bit (add a spoonful of water if necessary) and trickle over. Finish with a generous scattering of ripped mint leaves.
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