With a hand-held electric whisk whip cream until softly whipped.
2
Divide half of pudding between 4 sundae glasses. Sprinkle 1 teaspoon wine in each glass.
3
Top with half the mandarin segments, add 1 teaspoon cranberry sauce and a good dollop of cream. Repeat, then decorate with ginger and pecans.
Cook’s Tips
Use almonds or hazelnuts if you don’t have pecans. Toast the nuts if you prefer. If you don’t have much leftover Christmas pud, add some rich fruit cake or chocolate brownies.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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