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Christmas pudding fritters

Jo Pratt from Great Food Live
Try Jo Pratt's fab idea for using up excess pud after Christmas - fritters covered in a sparkling wine batter, served with boozy cream

Christmas pudding fritters

Method

1. Heat the oil in a wok, deep heavy-based saucepan or deep fat fryer.

2. Crumble the Christmas pudding into a mixing bowl, before rolling it into bite-size balls (about the diameter of a £2 coin).

3. For the batter, whisk together the flour, caster sugar and sparkling wine.

4. Poke a cocktail stick through each Christmas pudding ball, dip into the batter to evenly coat and carefully drop into the hot oil - the cocktail stick can either be left in or slipped off while being dropped in the oil.

5. Cook the fritters in batches, removing each batch with a slotted spoon. Drain on absorbent paper.

6. To make the cream, simply whisk everything together until the cream has thickened to a dipping consistency; spoon into a small bowl.

7. Serve the fritters on a large plate, surrounded by the cream dip. Decorate with sprigs of redcurrants or festive holly.