Pantry hacks: Christmas pudding

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

10 Trifle recipes your guests will love this Christmas