Serves 6-8 Preparation time: 15 minutes Freezing time: overnight 397g can Carnation condensed milk 450 ml (3/4 pt) single cream 200 ml carton crème fraiche 1 tbsp vanilla extract 3 tbsp brandy 450g (1 Ib) Christmas cake, crumbled Cranberry compote to finish (optional)
1. Line a 900g (2 Ib) pudding basin with a double layer of cling film. 2. In a large bowl, whisk together the condensed milk, crème fraiche, cream, vanilla extract and brandy until smooth and creamy. 3. Pour the mixture into a shallow plastic box and freeze until slushy (2-3 hours). 4. Beat with a fork, and then stir in the crumbled Christmas cake. 5. Pour into the pudding basin, cover and freeze overnight. 6. When ready serve, turn out the parfait onto a serving plate and remove the cling film. 7. Accompany with a spoonful of cranberry compote: fresh cranberries simmered until sticky in a syrup of sugar and water. For further recipes and the chance to cook and film with Phil Vickery see www.carnation.co.uk/competition