A recipe by Robert at The Oak Tree Inn, Balmaha – serves 1 or 2.
This is a great idea for using up left over Christmas pudding!
Firstly, whip the cream, icing sugar and vanilla until the cream peaks, then set aside in the fridge to chill.
Next make the Christmas toffee sauce, so melt the butter and add the 3 spices, then add the sugar 50g at a time until it is dissolved then bring to the boil and add 1 can condensed milk. Cook out for 5 mins at a moderate heat. Again set aside to cool down.
Now to build your sundae…
Warm the Christmas pudding through in the oven then add to the bottom of a wine/sundae glass. Then add some warm Christmas sauce, 1 scoop ice cream, strawberries and raspberries. Then add some more chunks of Christmas pudding, Christmas sauce and crumble shortbread through it.
Continue until you reach the top to your own taste then decorate the top with Chantilly cream, some pudding chunks, raspberries, Christmas sauce and top off with the redcurrant…