Elaine’s Christmas rum pudding parfait
Ingredients
- 250g Christmas pudding
- 50ml dark rum
- 1 tsp cinnamon
- 400ml whipping or double cream
- 100g cream cheese
- 2 tbsp caster sugar
- 175g broken meringues
- zest of 1 orange
Method
- Loosely line a large loaf tin at least 10cm long by 9cm deep with clingfilm. In a large mixing bowl crumble the Christmas pudding into small pieces, pour over the rum, add the cinnamon and set aside. Whip together the cream, the cream cheese and the sugar until stiff. Break the meringues into pieces and add to the cream mix. Add the zest and the pudding mixture. Fold all together gently and place into the loaf tin and freeze. Remove from freezer 30 mins prior to serving.
