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This recipe is a brilliant way to use up leftover cake or pudding. But, of course, at other times of the year, any fruit cake will make an excellent substitute.
Servings 8
Calories 478 kcal
Phil Vickery
Prep Time35 mins
Total Time35 mins

Ingredients
 

  • 397 g Carnation Condensed Milk
  • 450 ml single cream
  • 200 ml crème fraîche
  • 1 tbsp vanilla extract
  • 3 tbsp brandy
  • 450 g Christmas cake
  • crumbled cranberry compote, to finish (optional)
  • you will also need a 900g (2lb) pudding basin

Instructions
 

  • Line the pudding basin with a double layer of cling film. In a large bowl, whisk together the condensed milk, cream, créme fraîche, vanilla extract and brandy until smooth and creamy.
  • Pour the mixture into a shallow plastic box and freeze until slushy (2 to 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.
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Nutrition Facts
Christmas Cake and Brandy Parfait
Amount per Serving
Calories
478
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
120
mg
40
%
Sodium
 
387
mg
17
%
Potassium
 
113
mg
3
%
Carbohydrates
 
67
g
22
%
Fiber
 
1
g
4
%
Sugar
 
51
g
57
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Desserts, Christmas Recipes, Classic Christmas Leftovers, Dessert
Cuisine British, Christmas, Winter
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