The Christmas Pudding Challenge
"To spice up Christmas, Matthew Walker is urging all UKFBA food bloggers to use ‘The Pudding’ and create some cracking alternative Christmas fare to get their, and your readers’, taste buds tingling! "
So, I emailed immediately, and the Matthew Walker puddings were sent very promptly! I was excited to find one large one and one little one! Now the challenge began - what could I make?
Bread and Christmas Pudding
1 large Matthew Walker (454g) pudding
30g caster sugar
Heat the oven to 180 degrees celcius.
First, slice the puddings into 1cm slices and dribble over a little of your favourite tipple: there is Port and Sherry in the pudding, but my first choice would be brandy, although I actually used a very smoky whisky this time!
Butter one side of each slice lightly, then spread mum's marmalade on top - if your mum doesn't make marmalade (!), I'm sure your preferred recipe / jar will do the trick!
Arrange the pudding slices in a shallow, ovenproof dish and pour over the egg and milk mixture.
As the pudding is so moist already, not much will soak in, but leave for a time for as much as possible to do so.
Matthew Walker mini Christmas Pudding
dark chocolate (>70% cocoa solids)
toasted, crushed almonds
Heat the cream gently; meanwhile, melt the chocolate and butter over a pan of hot water.
Once the cream is getting hot, gradually stir in the chocolate mix.
Once combined, stir in the chopped Christmas pudding.
Chill in the fridge.
Once cool, form the ganache into little balls and coat in either sugar, cocoa or the crushed almonds.
1 Matthew Walker Christmas Pudding
splash of brandy, or cherry flavour liquor
tin of cherries
zest and juice of a clementine
toasted almond flakes
Begin by crumbling the pudding into the bottom of suitable glasses.
Coat all in custard and chill until set.
Whip the cream, adding the zest and juice of a clementine and spoon on top of the custard.
Top with the toasted almonds.