Not sure what to do with that extra Christmas pudding stashed away in your cupboard? Try any of these delicious pantry hacks!
Boozy Christmas pudding truffles
TIME: 20 mins + 4 hrs, to chill | MAKES: 34 truffles
INGREDIENTS
- 30ml (2 tbsp) brandy
- 80ml (1/3 cup) double-thick cream
- a pinch salt
- 80g castor sugar
- 5ml (1 tsp) vanilla essence
- 15g butter
- 230 g very finely chopped dark chocolate
- 100 g crumbled store-bought Christmas pudding
- 50 g roasted and chopped hazelnuts
METHOD
COMBINE brandy with double-thick cream, a pinch salt, castor sugar, vanilla essence and butter.
BRING to a boil, then remove from heat.
POUR the warm mixture over very finely chopped dark chocolate and stir to melt the chocolate.
MIX in crumbled store-bought Christmas pudding and roasted and chopped hazelnuts.
ALLOW the mixture to set in the fridge, about 4 hours.
ROLL the truffle mixture into 2cm truffles, dusting your hands with cocoa powder as you go.
PLACE on a lined tray and store in the fridge.
Christmas pudding affogato
TIME: 10 mins | SERVES: 1
INGREDIENTS
- 30ml (2 tbsp) crumbled store-bought Christmas pudding (with a little extra to sprinkle)
- a splash of Amarula
- a scoop vanilla ice cream
- a shot strong espresso
METHOD
ADD crumbled store-bought Christmas pudding to the bottom of a glass and pour over a splash of Amarula.
ADD a scoop vanilla ice cream, sprinkle with a little extra Christmas pudding and serve with a shot strong espresso alongside for pouring over.
SIP and scoop, using a spoon.
Prosciutto, sage and Christmas pudding stuffed roast chicken
TIME: 1 hr 30 mins | SERVES: 4
INGREDIENTS
- a medium chicken
- 1 peeled, diced and fried onion
- 2 peeled and minced garlic cloves,
- a small handful chopped fresh sage and thyme leaves
- 70 g chopped prosciutto
- 100 g crumbled store-bought Christmas pudding
- salt and freshly ground black pepper to taste
METHOD
PREHEAT the oven to 190˚C.
COMBINE peeled, diced and fried onion in a bowl with peeled and minced garlic cloves, a small handful chopped fresh sage and thyme leaves, chopped prosciutto and crumbled store-bought Christmas pudding.
SEASON with salt and freshly ground black pepper to taste, and stuff the cavity of a medium chicken.
RUB the chicken generously with butter, season the skin well with salt and sprinkle with sage leaves.
ROAST the chicken in the oven, until cooked through, about 1 hour.
ALSO SEE: 10 Trifle recipes your guests will love this Christmas
