Peanut Butter Parfait

We had nine people joining us for Sunday lunch, so three courses is always a challenge. The best way to avoid a kitchen train wreck is to make the pudding far enough in advance that you only need take it from the fridge or  freezer. Admittedly this particular recipe does take a bit of work, but it is worth it. A peanut butter parfait that melts in the mouth and is one pudding that gets people asking for seconds. Creamy-rich, but light in texture, you could add some biscuits for a hard edge to the softness. Now for a couple of tips: it can be made two weeks ahead, and if you don’t want to make your own cherry compote buy some in a liqueur, strain and use those. Lovely.