Christmas Pudding Parfait

This recipe has been designed to help you use up that half pudding we all have left after Christmas lunch — making it the perfect dish for New Year’s Eve. As an extra advantage if you have guests, the pudding can, of course, be made a day or two in advance. The parfait can be made and moulded in a terrine mould or poured into individual ramekins — either looks really good. Serve the individual soufflés, or a couple of slices from the larger parfait on a plate. Dust around the outside with i