Crumble the Christmas Pudding into a small pan. Place on a low heat and warm through.
Mix the cranberry sauce, mulled wine and sugar in a separate pan. Bring to the boil and stir for two minutes to combine.
Spoon half of the warmed Christmas pudding between four tall sundae glasses. Drizzle a spoonful of hot cranberry sauce over the warmed Christmas Pudding and top with a scoop of Carte D’Or Vanilla Ice Cream.
Repeat the layers with the remaining warm Christmas pudding and hot cranberry sauce and finish with a scoop of Carte D’Or Vanilla Ice Cream in each sundae glass. Sprinkle with toasted flaked almonds and chocolate shavings. Serve immediately.
All information provided by Unilever.