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- Prep time:
- 15 min
- Cook time:
- 5 min
Don’t waste a crumb of your figgy pud, simply fry it up the next week with Sophie Grigson’s deliciously simple method
Method1. For the brandy butter - Put all the ingredients into a processor and process until evenly mixed. Pile into two small bowls and smooth down. Store in the fridge (it will keep happily for a week or more), or cover tightly and freeze until needed.
2. Slice the left over Christmas pudding thickly, about 1 – 1 ½ cm.
3. Melt a couple of decent sized knobs of butter in a wide frying pan and when foaming lay the pudding into the pan. Fry on each side for about 2 minutes.
4. After frying on each side add a good splash of brandy or rum. Warm for a few seconds and then tilt the pan and ignite on the gas flame or with a match at arms length if you don’t cook on gas.
5. As soon as the flames have died down serve the fried Christmas pudding with clotted cream and/or the brandy butter.
- Leftover christmas pudding
- unsalted butter
- Brandy or rum rum, optional
- clotted cream, optional
For the brandy butter
- 240 g unsalted butter, cut in pieces
- 60 g icing sugar
- 60 g muscovado sugar
- 3 tbsp brandy
- A squeeze of lemon juice
- Grated nutmeg
Tips and suggestions
- - Brandy butter is a simple affair, but the exact proportion of butter to sugar to brandy is critical. The dash of lemon juice and the nutmeg are small additions, but give it an edge that's hard to beat. My mother made it with icing sugar alone, whereas I mix it with muscovado sugar for its smack of caramel. Since brandy butter keeps so well, it's worth making double quantities, so that there is plenty for mince pies as well as the Christmas pudding.
- Never let leftover Christmas pudding go to waste. This is our families favourite way of using it up, a kitchen reprise of the flaming pudding of Christmas day.