Christmas Pudding Challenge!

Matthew Walker 'The Pudding'

As I have mentioned many times in the past, I am a member of the UK Food Bloggers Association. A couple of weeks ago, a competition was put on the site from Matthew Walker – the world’s oldest Christmas pudding maker. They have been making puddings in Derbyshire since 1899 and their recipe contains the 13 core ingredients that represent Jesus and his 12 Apostles. They have since trademarked it has ‘Recipe 13: The Perfect Christmas Pudding Recipe’.

The aim of the competition is to create some alternative Christmas fare with Matthew Walker’s ‘The Pudding’ Christmas pudding as the main ingredient. My entries are below. I decided to do a Christmas pudding ‘bread and butter’ pudding and a Christmas pudding trifle. The reason why I chose these dishes is because, custard is a traditional accompaniment to Christmas pudding and there is chance that you may have both Christmas pudding and custard leftover from Christmas dinner.

'bread and butter' pudding

Christmas pudding ‘bread and butter’ pudding

Ingredients (quantities depend on size of serving dish and how much leftovers you have)

  • ‘The Pudding’ Christmas pudding, cut into slices
  • Butter (brandy butter if you like or have some leftover)
  • Custard (for a recipe see here)
  • Icing Sugar
  • Glacé cherries (optional – add a bit of festive colour)

Method

  1. Put Christmas pudding slices in a serving bowl or dish (one suitable for use in oven) and spread butter onto the slices
  2. Make custard and pour over the buttered Christmas pudding slices and put in oven about 180°c for about 15- 20 minutes.
  3. Allow to cool slightly and top with Glacé cherries (if using) and sprinkle with icing sugar snow. Enjoy!

Christmas pudding trifle

Christmas Pudding Trifle

Ingredients (quantities depend on size of serving dish and how much leftovers you have)

  • ‘The Pudding’ Christmas pudding, broken up into chunks
  • 1 tablespoon of brandy or other Christmas spirit (add more if you like)
  • Custard (see recipe link above)
  • Whipping cream
  • Glacé cherries (optional – add a bit of festive colour)
  • Grated chocolate, chocolate drops, hundreds and thousands – anything you like to decorate the top

Method

  1. Put Christmas pudding chunks into a serving bowl (I don’t have a nice trifle bowl so I used a normal Pyrex dish) Pour the brandy over it and allow it to soak it.
  2. Make the custard, allow to cool slightly and pour over Christmas pudding chunks. Allow to set in fridge
  3. Whip the cream in whatever way you want (hand power or electrical means) until it forms stiff peaks
  4. Pour over custard and allow it to set in fridge again and then decorate however you like. Serve and enjoy!

Overall, I think these recipes worked quite well. However, I made the custard a bit thin and it completely drowned the Christmas pudding in the trifle and with the cream on top, it looks like a big bowl of snow! I also slightly burned the ‘bread and butter’ pudding. I think with some slight refining these recipes would be suitable to be made for a Boxing Day buffet as dessert alternatives to use up the leftovers.  I welcome any suggestions for any improvements/refinements that could be made to these recipes. I enjoyed taking part in the competition, especially since my kitchen smelt of yummy Christmas pudding all afternoon!

Happy Cooking! :-)

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4 Responses to Christmas Pudding Challenge!

  1. They both look scrummy! Esp love the bread and butter pudding one, think my spare might might just have a new calling……

    • Anne, your christmas pudding bites looked great too. Thanks for visiting my blog and let me know how you get on if you make the bread and butter pudding one

  2. Great idea for the b&b pud! Especially the custard.
    I thought about doing trifle, what about some fruit, maybe citrus fruit – satsumas or something on top of the pud before the custard.

    • Fruit is a good idea and it would provide a bit more of a gap between the pudding and the custard. Thanks for visiting my blog :-)

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