This is a great recipe to use for any of those Christmas pudding leftovers.
Serve with vanilla sweetened crème fraiche or double cream sweetened with a dash of orange juice and some orange peel. Make sure for the chocolate part, you use something good quality.
I like to use something with fruit and nuts in to accentuate the Christmassy theme.
- 400g Christmas pudding
- 1 pack of filo pastry
- 100g good quality chocolate
- 1 pear
- 1 apple
- Glug of apple brandy
- Melted butter
- 50g chestnuts
- Drop of vanilla essence
Method of Preparation
Roll out half of the filo pastry to about four times its’ original size and brush it with butter.
Layer the second half over this and brush with some more butter. Use as much as needed to cover all of the filo pastry.
Preheat the oven to 180C. Lightly grease a baking tray.
Crumble the Christmas pudding up with your hands into a big bowl.
Grate the apple and pear into the Christmas pudding, core and all. You’re looking for flavour here, and the fact it’s going to be cooked means the core doesn’t matter.
Start squishing this all together with your fingers. Add in the vanilla and mix again.
Add in the apple brandy, however much you like for your taste, and mix together with your hands again.
Finely chop the chestnuts. You can crumble them with your hands instead, if you want to.
Add the chestnuts to the mixture and give everything a final stir.
Sprinkle this mixture over the pastry and flatten it out, so you’ve got something that looks like the start of a roulade.
Break up the chocolate and lay it all in a row at one end of this pastry.
Roll over at one end so the chocolate is covered in pastry, and then continue rolling until you have a rough sausage shape.
Using your hands, tuck in the ends of the sausage so no filling can leak out.
If there’s any crack or splits in the pastry, just use some of the excess (there will be some somewhere) and patch it up.
Cover with some more butter until golden. Slice lightly with a knife, just to let the air out.
Put in the oven for 25 minutes or until golden and serve.