Autonomy Groceries

Ingredients
1 kg chopped mixed fruit , fresh or frozen
250 ml fat-free natural yoghurt
runny honey , to taste
75 ml limoncello , optional
ice-cream cones , optional

Method
Blitz the fruit, yoghurt, 2 tablespoons of honey and the limoncello (if using) in a food processor until smooth.
Taste and add more honey if needed.
Spoon into a dish and freeze for 1 to 2 hours, until frozen.
Take out of the freezer, pop it back into the processor and blitz again to break up any ice crystals.
Serve in cups or ice-cream cones, or return to the freezer until ready to eat.

Ingredients
200 g Christmas pudding , leftover
6 tablespoons cranberry sauce
red or mulled wine
2 teaspoons sugar , to taste, optional
500 ml good-quality vanilla ice cream
1 large handful of flaked almonds
100 g good-quality dark chocolate (70% cocoa solids)

Method
Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch.
In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
Toast the almonds under a hot grill under light brown.
Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds.
Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.
Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts