Recipes
Turkey Stuffing
Ingredients:
Christmas pudding (14oz/397g)
200g sausage meat or Haggis*
2 Petit Suisse (or Crème Fraîche or Cream cheese)*
4 spring onions (chopped)
1 teaspoon mixed herbs
Salt & pepper to taste
Method:
Mix all ingredients together. Keep in fridge until ready to stuff your turkey.
*Please use vegan alternative
Christmas Pudding Strudel (for 4 people)
Ingredients:
Left over Christmas pudding (about 397g broken into chunks)
250g Filo pastry
2 Granny Smith apples (peeled, cored and cut into small pieces)
1 tablespoon of Brandy, Grand Marnier or Cointreau (optional)
Zest and juice of one orange
40g butter (melted)*
25g flaked almonds
Method:
Preheat the oven to 190C/375F/gas Mark 5. Grease a rectangular baking dish. In a bowl mix the pudding, apples, alcohol, juice & zest together. Take 4 filo leaves, place on the baking dish and brush between the leaves with the melted butter. Spread the pudding mix on to the middle of the filo leaves leaving 2 inch (5 cm) border at both short ends and one long side. Fold these edges over the pudding mix and finally cover with the fourth edge and tuck this under the strudel, brush with the melted butter and sprinkle with flaked almonds. Bake in the oven for about 30 minutes until pale golden brown. Serve with lashings of cream.
*Please use vegan alternative
Christmas Pudding Ice Cream
Ingredients:
Left over Christmas pudding
Vanilla ice cream*
Method:
Cut the pudding into 1cm cubes. Remove ice cream from the freezer and allow to soften a little. Fold the pudding into the ice cream gently so that the pudding does not break up. Freeze in suitable container (Christmas pudding shaped bowl is fun) until needed
*Please use vegan alternative
Christmas Pudding for Brunch
Cut the pudding into slices half an inch/1cm thick. Fry in butter* or bacon fat. Enjoy it with just bacon, sausages and bacon or your full English breakfast.
*Please use vegan alternative
Christmas Pudding Terrine
The terrine can be served with a fruit coulis. Extra layers of brandy butter can be added. One slice, or several slices, of terrine may be taken each time & the terrine then returned to the freezer.
Ingredients:
Leftover Christmas Pudding
Ice cream*
Method:
Line a loaf tin with baking paper. Spread a layer of Christmas pudding over the base of the loaf tin. Spread an equally thick layer of ice cream on top of the pudding. Add alternate layers of pudding and ice cream to the top of the tin. Put in the freezer. When frozen, turn out and slice.
*Please use vegan alternative