Answer: Definitely not throw it away! I am not a massive fan of Christmas pudding so I knew I wouldn’t eat any more of it. So I tried a couple recipes and I think I found a winner for using up the leftover pudding, or whatever dried fruit and nuts you’ve got in your cupboards…
The first recipe I tried was a suggestion from Waitrose magazine to make eccles cakes with the leftover pudding. They suggested using rounds of puff pastry and filling them with crumbled up pudding instead of mincemeat. I used this Delia recipe as a guide and gave it a go but I wasn’t that impressed with the result. Her suggestion of one teaspoon of filling just wasn’t enough so they were a bit dry and the store-bought puff pastry I used didn’t taste very authentically eccles-cake like.
So the rest of the pudding needed another solution. The next day as I was waking up the answer came to me as if from a dream – biscotti! These lovely Italian biscuits are often made with dried fruit, nuts or even candied peel, so why not with leftover Christmas pudding? I know it’s a bit sad to be dreaming of biscuits but once you taste them you might end up doing the same thing…
Christmas pudding biscotti
Adapted, barely, from Allrecipes.com
- 55g (1/4 cup) butter, softened
- 135g (2/3 cup) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 250g (2.25 cups) flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 cups of leftover Christmas pudding
- Preheat the oven to 175 C (350 F) degrees. Grease a baking sheet.
- Cream the butter and sugar together. Then slowly add the eggs and vanilla.
- Mix dry ingredients and add to the batter.
- Mix well and then add the crumbled up Christmas pudding.
- Form into one long or two shorter loaf shapes on the baking tray. The original recipe says to knead the dough but mine was too sticky to really bother so I just shaped the dough as best I could and it came out fine. The loaves should be about 1.5 inches (3cm) high and not too wide as the dough will spread slightly. The biscuits are cut diagonally so if the loaves are too wide you’ll end up with massive biscotti…
- Bake for about 20 minutes or until the batter is just cooked through. Remove the tray (but leave the oven on) and cool until you can handle the loaves, about 10 minutes.
- Slice the loaves diagonally to make your biscotti and place back on the baking tray.
- Cook for 5-15 minutes more, depending how browned you want your biscotti. I made mine slightly softer than the typical Italian version and couldn’t wait to have a nice cup of tea or coffee to eat alongside them.
I’ll definitely be making biscotti again, with or without Christmas pudding. They’re easy to make, cheaper and tastier than the store-bought ones and would make fab gifts. Sweet!
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