Fruit pots

• madeira cake200g g

  cut into small cubes

• almond↗50g g

  roughly chopped

• brandy↗2 tbsp tbsp
• jar cherry↗390g g

  compote (or apricot or rhubarb)

• tub vanilla-flavoured custard300g g
• bars nut brittle↗2x

Step-by-step instructions

1. 1

   Tip the madeira cake and nuts into a medium bowl. Drizzle over the brandy and stir well. Divide the mixture between 6 large tumblers, then top with compote and custard.

2. 2

   Break the bars of nut brittle into a food processor and blitz until crushed quite finely. (You can prepare to this stage up to two hours before serving.)

3. 3

   When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.