Waitrose

Seriously Fruity Victoria Fruit Pudding

What could be better than everyone's favourite summer desserts combined in one sublime treat? Take a Victoria sponge and blend it with moist coconut macaroons and scrumptious toasted almonds. Layer those ingredients with ripe English apples poached in a blackberry Armagnac sauce and top with luscious whipped cream and tender blackberries. There you have it - the ultimate summer dessert!

What makes it the ultimate summer Seriously From Waitrose dessert?

This dessert evokes a perfect summer day in the English countryside. A morning walk along the country lanes takes you past old apple orchards to hedgerows filled with juicy blackberries. In the afternoon, a village fete beckons, with delicious homemade cakes and teas. Victoria Fruit Pudding combines all the best bits of the day into a single memorable dessert, redolent of summer and long lazy afternoons.

Ingredients

  • Sponge cake, soft coconut macaroons, toasted sliced almonds, blackberries, sliced dessert apples, raspberry jam, Armagnac, sugar, water, melted butter, double cream (for whipping)

Method

  1. Toast small bits of cake in a hot oven until dry. Process to fine crumbs. Break macaroons into small pieces. Poach blackberries in sugar syrup with Armagnac. Remove & reserve. Add apples to syrup & poach. Press out excess liquid. In baking dish, layer 1/3 of the ingredients in this order: cake crumbs, macaroons, almonds, melted butter, apples, raspberry jam (mixed with Armagnac). Repeat 3 times, pressing to firm mixture. Bake until cooked; chill. Cover top with whipped cream & berries.
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