Christmas cake and brandy parfait
"This recipe really came about because the kids will not eat Christmas cake or pudding, but, made into an ice cream or parfait, they love it. It’s a brilliant way to use up leftover cake or pudding. At other times of the year, any kind of fruit cake will make an excellent substitute."
- Phil Vickery
- over 1 hour
- Serves 6–8
Ingredients
- 397g can Carnation Condensed Milk
- 450ml (¾pt) single cream
- 200ml carton crème fraîche
- 1tbsp vanilla extract
- 3tbsp brandy
- 450g (1lb) Christmas cake, crumbled
- cranberry compote, to finish (optional)
You will also need:
- A 900g (2lb) pudding basin
Method
- Line the pudding basin with a double layer of cling film. In a large bowl, whisk together the condensed milk, cream, crème fraîche, vanilla extract and brandy until smooth and creamy. Pour the mixture into a shallow plastic box and freeze until slushy (2–3 hours). Beat with a fork, then stir in the crumbled Christmas cake. Pour into the pudding basin, cover and freeze overnight.
- When ready to serve, turn out the parfait onto a serving plate and remove the cling film. Accompany with a spoonful of cranberry compote: fresh cranberries simmered until sticky in a syrup of sugar and water.
A typical serving contains
-
Calories
- 566
- 28%
-
Sugars
- 55.7g
- 62%
-
Fats
- 31.4g
- 45%
-
Saturates
- 19.6g
- 98%
-
Salt
- 0.3g
- 5%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.