Christmas tree garlic bread
Each piece of this pull-apart bread has a melted mozarella centre. Brushed with garlic butter and served with a tomato dipping sauce, this will be a hit at any Christmas party buffet table
Chocolate sundaes with pear & Christmas pud
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
- 85g leftover Christmas puddingor Christmas cake, crumbled
- 3 tbsp brandyor orange liqueur (or use the juice from the pears)
- 410g can pearquarters, in juice
- 8 scoops of ice creams(we used stem ginger ice cream)
- 25g toasted chopped hazelnuts
For the chocolate orange sauce
- 100g bar dark chocolate
- 50ml double cream
- 1 tbsp brandyor orange liqueur (or use orange juice)
- zest 1 orange
Nutrition: per sundae
- kcal681
- fat44g
- saturates25g
- carbs53g
- sugars48g
- fibre5g
- protein8g
- salt0.2g
Method
step 1
First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little – enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
step 2
Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
