Figgy Pudding Style Breakfast Parfait
Serves 2 | with Spiced Prunes, Fig Jam and Greek Style Yogurt
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Prunes
4 unit(s)
Figs
2 sachet(s)
Ground Cinnamon
15 grams
Ginger Puree
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
80 grams
Fig Jam
Not included in your delivery
2 tbsp
Water
3 tsp
Sugar
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Chop the prunes into 1cm pieces.
b) Chop half the figs into 1cm pieces.
c) Combine in a medium saucepan the choped prunes, chopped figs, cinnamon, ginger puree, along with the water and the sugar (see pantry for both amounts).
a) Heat the fig mixture on medium heat until the figs and prunes soften and begin to break down, 7-8 mins.
b) Stir in the fig jam, then set aside to cool, 5 mins.
a) Meanwhile, slice each of the remaining figs lengthways into 4 slices.
b) If you like your yoghurt a little sweeter, combine in a small bowl the Greek yoghurt and the honey (see pantry for recommended amount).
c) Pop a quarter of the yoghurt between each of your glasses, then top with a quarter each of the granola.
a) Place 4 fig slices into each of your glasses, ensuring the slices are pushed against the side of the glass, with the pink centre facing outwards.
b) Sppon in a quarter of the fig mixture to each of the glasses.
c) Finish by layering in the remaining the remaining yoghurt, granola and fig mixture.
Enjoy!
