Put the peel, cranberry sauce and cinnamon in a small saucepan with the orange juice and heat gently for 3-4 mins so the peel starts to soften and the sauce loosens.
Crumble the Christmas pudding into a microwave proof dish and heat for 30 seconds - 1 min till warm
Put the warm pudding in the bottom of a tall sundae glass or short tumbler, top with a layer of Yeo Valley Ice cream then spoon in some cranberry sauce. Add another layer of ice cream and top with the remaining cranberry sauce and some flaked almonds. If you’re feeling particularly festive add a drizzle of orange or lemon liqueur.
Recipe courtesy of Yeo Valley