Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making this recipe along with a few others to help with leftovers. This is a light, crunchy morsel to serve with coffee at the end of a meal. Add whatever extra nuts you have to hand and be sure to serve with the brandy and clementine dipping cream. It helpfully uses up leftover Christmas pud and custard!
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Christmas pudding strudel crackers
- 300g leftover steamed Christmas pudding, crumbled
- 75g nuts, toasted and finely chopped
- 20mls leftover cold custard
- 75g filo pastry (6 leaves)
- 50g salted butter, melted
- 25g icing sugar for dusting
- 300mls double cream
- 2 tbsp icing sugar
- 1 tbsp brandy
- Zest of 1 clementine
Remove the filo pastry from the fridge 2 hours before required. Prepare the filling by stirring the Christmas pudding with the toasted nuts and custard. Preheat the oven to 200°C/fan 180°C/gas mark 6.
Cut the filo leaves in half with a knife so that you have 12 rectangles, remove one and cover the rest with a damp towel to prevent them drying out. Brush the rectangle with melted butter, place 2 tbsp of the filling at the edge of the filo, in the middle, in a tube shape and roll the pastry up. Pinch either side of the filling to make a cracker then place on a baking tray lined with non-stick baking parchment and brush with more melted butter. Repeat until all the filo leaves are used up and bake for 10 – 12 minutes until golden brown. Cool on a wire rack and dust with icing sugar once cool.
Lightly whip the double cream, icing sugar, brandy and zest to soft peaks, and serve with the strudel crackers.
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