A Christmas leftover recipe (Christmas pudding and brandy butter), which (if frozen) allows you to re-experience Christmas in small bites over the coming months. It’s based on my recipe for Bread Pudding.
Makes 12 ‘modest’ pieces:
- 4 large ‘thick cut’ slices of stale wholemeal bread
- 400g leftover Christmas Pudding
- 100g leftover brandy butter (make sure it is a ‘fridge’ temperature so you can grate it into the above ingredients)
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/8 nutmeg grated
- 300ml milk
- 1 large egg (beaten)
Cut the bread into small cubes and put into a large bowl. Crumble in the Christmas pudding, grate in the brandy butter, add the spices and ensure the ingredients are well mixed. Stir in the milk and egg. Then scrunch the mixture with your fingers, ensuring that the bread is broken up and the pudding evenly distributed. Leave to soak for 15 minutes.
Heat the oven to 170C/Gas Mark 3. Line the bottom of a cake tin with silicon paper (I used a tin about 20cm x 10cm). Transfer to the cake tin, smoothing the top. Bake for about 1.5 hours until firm and golden brown (cover with foil if browns too much).
When cooked, turn out onto a wire rack (removing the paper). Cut into squares. If freezing separate squares with silicon paper.
I think this is equally good, cold just like a cake; or hot with custard.