Guess who forgot to layer them properly? I'm sure they will taste just as nice.
Ingredients 3 pomegranates 100g amaretti biscuits 50g shelled pistachio nuts, chopped 150g full-fat cream cheese, such as 1 x Paysan Breton Luxury Cream Cheese 75g clear honey 3 tbsp lemon juice 200ml double cream
Method 1. Halve the pomegranates and squeeze the juice from 3 of the halves using a lemon squeezer. Open out the remaining pomegranate halves and separate the seeds, discarding the skin and white membrane.
2. Put the biscuits in a polythene bag and crush lightly with a rolling pin into small pieces. Scatter half the crushed biscuits into 6 serving glasses and add half the pistachio nuts and pomegranate seeds.
3. Put the cream cheese in a bowl with the honey, lemon juice, cream and pomegranate juice. Beat with a hand-held electric whisk until softly peaking, then spoon half this creammix over the biscuit layer in the glasses and top with the remaining biscuits. Reserve 2 tbsp of the remaining pomegranate seeds and nuts for decoration, sprinkle the rest over the biscuits and top with the remaining cream mix. Decorate with the reserved pomegranate seeds and nuts. Chill for several hours, or overnight, before serving to allow the biscuits to soften.
Happy alternative Christmas pudding.