Archive of BBC Food Recipes

Festive fruit salad with brandy snap

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Nigel Slater's 12 Tastes of Christmas
Feel free to multiply this recipe up for a buffet. Any leftover brandy snaps can be stored in an airtight container and filled with cream, or better, with ice cream.


  1. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.

  2. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.

  3. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.

  4. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.

  5. For the fruit salad, combine the orange, lime and lemon juice in a large bowl.

  6. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.


For the brandy snap

  • 60g/2¼oz butter, plus extra for greasing
  • 2 tbsp caster sugar
  • 2 heaped tbsp golden syrup
  • 4 tbsp plain flour
  • 1 tsp ground ginger
  • 1 tsp brandy
  • 2 tbsp chopped pistachios

For the fruit salad

  • 1 orange, juice only
  • 1 lime, juice only
  • 1 lemon, juice only
  • 1 mango, cut into cubes
  • 4 clementines, separated into segments
  • 1 pomegranate, seeds only
  • 6 cape gooseberries (physalis)

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Festive fruit salad with brandy snap

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