Christmas Pudding Eton Mess (6)

A recipe for your leftover Christmas Pudding from Xanthe Clay. Add more or less liquer depending on your Christmas Pudding!

Christmas Pudding Eton Mess (6)
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Christmas Pudding Eton Mess (6)
Print Recipe
  1. Crumble the Christmas pudding and put it in a pan with the amaretto or orange liqueur. Heat gently until sizzling and the liquid has evaporated, then leave to cool until lukewarm.
  2. Peel the mandarins, removing every scrap of pith, and slice each peeled fruit crosswise to make four to five flowerlike pieces.
  3. Spread the crumbled meringue in a large dish (or six glasses) and add the cream. Stir lightly, then scatter over the Christmas pud crumbs. Arrange the mandarin slices on top.
  4. Stir the cranberry sauce to loosen it a bit (add a spoonful of water if necessary) and trickle over. Finish with a generous scattering of ripped mint leaves.
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