Yeah, so I have a confession. I don’t like mince pies. I don’t like mulled wine. I know why I don’t like mince pies (as a kid no-one explained to me that fruit mince doesn’t actually have meat-mince in it, and I couldn’t see the joy in meaty-fruity filling, I’d have made a shit Tudor). No idea why I don’t like mulled wine but I think I can’t do the hot wine thing. NO.
Christmas pudding is kind of in the same vein but I find I can manage it if it’s served with a metric shitload of ice cream. That is, a bit of pudding with my ice cream. My mum, a non-drinker, makes a good (ie: blow your head off) brandy sauce and I like that, too.
All this is leading to why I’m scrabbling around trying to find things to make with a Christmas pudding a few weeks before Christmas, instead of wearily dragging out the leftovers for days after the event. Boyfriend bought one, on my request I must admit, when we were coming home from a weekend in Norfolk – Norfolk is very flat and very pretty, I like it. Anyway it was bought as a contribution to Christmas lunch at his parents’ place but they had already bought two so it was not needed. ALSO boyfriend, in some kind of insane wisdom, or massive cheaparse-ness, bought a discounted version that expires before the 25th. I know that pudding lasts for a millenia but this was uncooked, which doesn’t. I’ve been mulling (ha!) over what to do with it for a couple of weeks and made the following. One is a stuff up, albeit a delicious one, and one is ok. Feel free to avoid or copy at your own risk.
Apologies, too, for the break between posts. I’ve thought a lot about blogging but haven’t. That’s what you get for having a NewHuman with a cold and a boyfriend with a cold and …. no, I’ve no excuse bar laziness. Sorry.
For effort one I decided to incorporate cooked pudding into the biscuit base I’ve used previously here (hazelnut and choc) which is a reliably good one.
250g plain flour
1/2 teaspoon bicarb soda
2 eggs – one whole and one yolk only
good dash of nice vanilla
170g brown sugar (I used fine light brown)
75g caster sugar
170g melted butter
Pre-heat your oven to 170C
I’m having this kind of day, a flour spilling cack-handed day. An excellent day to go get a haircut, which is where I’m off to next. I will come home looking like Keifer Sutherland from The Lost Boys, no doubt. Festive.
Anyway whazz the sugar and butter together, then add the eggs and vanilla and beat till creamy. Add the flour and bicarb and mix through. Should look like the above.
Secure your leftover pudding any way you can. I had to cook mine first. It was steaming hot. First mistake. If and when you make anything with your leftover pudding, please make sure it’s nice and cool.
Add a good amount of pudding to your cookie mix and drop dessertspoons onto a baking tray, lined with paper.
The batter changed consistency, understandably, the minute I added hot pudding. So, cold pudding. yes?
Into the oven for 15 mins or so.
Send the boyfriend and ill NewHuman out into the cold, cold winter air to walk the dog so they won’t be home to witness your tragic baking fail.
Not too much of a fail, just a weird consistency for a cookie. They’re kind of cakes in cookie shape. VERY ODD. I think, actually, that if I did this again I’d use a muffin base and that would work fine. Boyfriend, upstairs in a hot bath (no photo of this) as I write, is chowing one and has texted me to say they are yum. Result.
Next – in the fridge I had some ready made puff pastry that needed using, so I kind of made a cheaty pain-au-pudding. I guess that’s what it is. Again, here cold pudding will be your friend.
Heat the oven to 220C or only 200C if you’ve a fan oven.
Lay out your nice cold pastry and crumble pudding over it in a nice layer, leaving an inch or so unsullied at the far end.
Roll, securing with some nice egg wash.
Well technical, this.
Slice into fairly thin things and lay onto a papered baking tray. Eggwash the living shit out of them.
Into the oven for god knows how long. I had the oven on too hot and had to cover them in foil and turn the temp down. Maybe 15-20 mins? Just ensure the pastry is cooked in the middle of the swirl and that the Xmassy bottoms of the things are brown.
The dog, in happier, sunnier days.
Below are the finished pain-au-puddings. Further textage from bathing boyfriend indicate that these, too, are tasty.
Mince pies, yuk.