Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Fruit pots
Serves 6
Easy
Prep: -
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
Skip to ingredients
- 200g madeira cakecut into small cubes
- 50g almondroughly chopped
- 2 tbsp brandy
- 390g jar cherrycompote (or apricot or rhubarb)
- 300g tub vanilla-flavoured custard
- 2x bars nut brittle
Nutrition: per serving
- kcal345
- fat15g
- saturates5g
- carbs45g
- sugars24.4g
- fibre2g
- protein7g
- salt0.47glow
Method
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.
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.)
step 3
When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.
