Fruit pots
- Tony Tobin
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Serves 6
Easy
Prep: 15 mins - 25 mins
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A fast, flexible and ever-so-slightly boozy dessert from chef Tony Tobin – try it with any compote you fancy, or use poached fruit in season
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Ingredients
Nutrition
Units:
MetricUS
-
200g madeira cake
cut into small cubes
-
50g almond
roughly chopped
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2 tbsp brandy
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390g jar cherry
compote (or apricot or rhubarb)
-
300g tub vanilla-flavoured custard
-
2x bars nut brittle
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Nutrition: per serving
-
kcal345
-
fat15g
-
saturates5g
-
carbs45g
-
sugars24.4g
-
fibre2g
-
protein7g
-
salt0.47g
low
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Method
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step 1
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.
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step 2
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.)
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step 3
When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.
Recipe from Good Food magazine, March 2004
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