250 g Christmas pudding, roughly chopped
298 g can Spanish Mandarin orange segments in juice, drained reserving the juice
2 tbsp brandy or cointreau
425 g carton ready to serve custard or cup custard (see below)
250 g tub mascarpone
15 g grated plain chocolate
1 tbsp (15 ml) flaked almonds, toasted
298 g can Spanish Mandarin orange segments in juice, drained reserving the juice
2 tbsp brandy or cointreau
425 g carton ready to serve custard or cup custard (see below)
250 g tub mascarpone
15 g grated plain chocolate
1 tbsp (15 ml) flaked almonds, toasted
accompaniments
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method
1. Place the christmas pudding in the base of a suitable size serving dish, then top with the mandarin segments.
2. In the meantime place the reserved juice in a saucepan with the brandy/cointreau. Place over a moderate heat to reduce to approximately 2 x 15 ml spoons. Allow to cool.
3. In a bowl combine the custard and mascarpone with an electric whisk until light and creamy.
4. Pour the juice over the christmas pudding and mandarin segments, then top with the custard mixture. Finish with the chocolate and flaked almonds.
2. In the meantime place the reserved juice in a saucepan with the brandy/cointreau. Place over a moderate heat to reduce to approximately 2 x 15 ml spoons. Allow to cool.
3. In a bowl combine the custard and mascarpone with an electric whisk until light and creamy.
4. Pour the juice over the christmas pudding and mandarin segments, then top with the custard mixture. Finish with the chocolate and flaked almonds.
serving amount
serves 6 - 8
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