Along with the turkey curries and brussel sprout bubble and squeak, Christmas pud is another of those treats you'll be chomping on until New Year. Christmas pudding producers Matthew Walker have come up with these recipes to make the most of the left-overs... Pan-fried brioche with Christmas pudding
Serves 1
Preparation time: 5 mins
Cooking time: 3-4 mins INGREDIENTS
2 medium thick slices brioche loaf
Christmas pudding
25g unsalted butter
1tsp sunflower oil
METHOD
Slice the Christmas pudding and cover one slice of brioche. Place the second slice on top.
Heat the butter and oil in a medium frying pan and cook and sandwich over a medium heat until golden and crisp on each side.
Serve with Greek yogurt, as desired. Christmas pudding ice cream
Serves 8
Preparation time: 5 mins, plus freezing churning time INGREDIENTS
300ml double cream
500g carton chilled ready made custard
350g Christmas pudding
Summer Fruit Sauce
Berries to decorate METHOD
If making in an ice-cream maker, prepare the machine.
Lightly whip the cream and fold in the custard, transfer to the churning compartment and churn until the mixture is on the point of freezing - that is why it will be very thick. This takes about 25 mins.
Turn into a bowl and crumble in the Christmas pudding. Spoon into a loaf tin with 1.2 litre/2 pints. Cover and freeze. WITHOUT ICE-CREAM MAKER
Put the cream and custard mixture into a freezer proof container and freeze until the mixture begins to freeze around the edges.
Take out of the freezer, turn into a bowl and beat until smooth again. Return to the freezer for another hour.
Remove from freezer and give the ice-cream another mix then fold in the crumbled Christmas pudding. Spoon into the loaf tin and freeze.
To serve, wipe the outside of the tin with a hot cloth, invert onto flat plate then cut into slices. Serve with a fruit sauce, decorate with fruit as available. Christmas pudding fritters Serves 4-6 (to make 30 fritters)
Preparation time: 15 mins
Cooking time: 10 mins INGREDIENTS
300ml water
50g/2oz butter
Pinch of salt
25g/1oz caster sugar
150g/5oz plain flour
3 eggs
225g/8oz Christmas pudding, roughly crumbled
Vegetable oil for frying
Icing sugar to dust METHOD
Put the water, butter, salt and sugar into a saucepan and bring to the boil. Stir in the flour and beat over a low heat until the mixture comes away from the sides of the pan. Remove from the heat and beat in the eggs, one at a time.
Carefully fold in the Christmas pudding, do not over mix.
Heat enough oil to a depth of 5cm/2" test the temperature by dropping a small cube of bread into the oil which should sizzle immediately if the oil is hot enough, then remove. Drop small spoonfuls of the mixture into the oil, four-five at a time and deep fry for two minutes until puffed up and golden. Remove with a perforated spoon and drain on kitchen paper. Continue to cook the beignets until all the mixture is used, this should make 30.
Serve dusted with icing sugar and whipped cream or crème fraiche. Christmas pudding pancakes
Makes approx 8
Preparation time: 10 mins
Cooking time: 12-15 mins INGREDIENTS
110g plain flour
1tsp baking powder
1 large egg
150ml/pt milk
1 tbsp brandy
1tbsp melted butter
225g/8oz Christmas pudding
Extra butter for frying METHOD
Sift the flour and baking powder into a bowl. Mix together the egg, milk, brandy and butter then add to the dry ingredients and beat until smooth.
Break the Christmas pudding into small pieces and fold into the batter.
Heat a large non-stick frying pan, brush lightly with melted butter. Drop three-four large spoonfuls of the batter into the pan to make pancakes about 20cm in diameter.
Cook over a medium high heat, After three-four minutes bubbles will appear on the surface, carefully flip the pancakes over and cook the other side until golden.
Repeat with the rest of the batter. Caramelised apples
Optional topping for pancakes INGREDIENTS
3 eating apples
50g/2oz butter
50g/2oz caster sugar
1 tbsp lemon juice METHOD
Peel and quarter the apples then cut each quarter into three. Melt the butter in a shallow pan add the apples and cook quickly, turning once until light golden. Stir in the sugar and lemon juice and simmer a few minutes until syrupy, keep warm.
Spoon over the pancakes. Double star treats
Makes 6-8
Preparation time: 10 mins
Cooking time: 30-40 mins. INGREDIENTS
454g Christmas pudding
Grated rind 1/2 lemon
2 large eggs
150ml milk
3tbsp self-raising flour Butter stars:
110g/4oz unsalted butter, softened
1tsp grated orange rind
2tsp caster sugar METHOD
To make the butter stars, put the softened butter into a bowl with the orange rind and sugar and beat together. Place on a sheet of non-stick paper, cover with a second piece then roll until about 5mm thick, refrigerate until hard.
Take a small star shaped cutter and cut out butter stars, refrigerate until needed.
To make the Christmas pudding stars, heat the oven to 190ºC/375F/Gas 5. Grease a shallow cake tin, approx 7x9".
Crumble the pudding into a bowl, add the lemon rind. Beat the eggs and milk together and add to the bowl with the flour. When thoroughly combined, turn into the tin, level and bake for 30-40 mins until firm to touch. Cool for two minutes then turn out onto a board. Cut out stars with a cookie cutter and serve warm topped with the butter stars. With thanks to Matthew Walker Christmas Puddings, available nationally from good supermarkets and quality grocers. | 
