Festive fruit salad with brandy snap

Ingredients

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)

Method

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.