Photo: David Holifield
Fruit pots
6 ingredients
Serves 6
openrecipes
A fast, flexible and ever-so-slightly boozy dessert from chef Tony Tobin – try it with any compote you fancy, or use poached fruit in season
Estimated Nutrition (whole recipe, rough)
111
Calories
2g
Protein
1g
Fat
26g
Carbs
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | not in our table | 0 |
| Brandy | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g Madeira cake , cut into small cubes
- 50g almonds , roughly chopped
- 2 tbsp brandy
- 390g jar cherry compote (or apricot or rhubarb)
- 300g tub vanilla-flavoured custard
- 2x 40g bars nut brittle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes