I love Christmas Pudding, but there is only so much that one person can eat and I hate to throw things out. So while Christmas Pudding will keep for a very long time it will eventually need eating or chucking, But Christmas Pudding can be enjoyed in a range of different recipes such as this fudge. This is my first in a series of posts with recipes that will help you use up any excess Xmas pud.
I based the recipe on this Gingerbread Latte Fudge and I’m really pleased with how well it turned out.
- 50g unsalted butter
- 50g boiling water
- 100g Cooked Christmas Pudding
- 135ml milk
- 150g double cream
- 500g caster sugar
- 2 tsp whiskey (optional)
- 1 - 2 tsp custard powder (such as Birds)
- 17cm x 17cm tin or one with a similar area.
- Line and grease the tin.
- Crumble the Christmas Pudding and set to one side. This recipe will work best with cooked Christmas Pudding as the fruit will be plumper and juicier.
- Place the sugar, double cream, milk and the boiling water into a large pan and heat over a very low heat for about 15 minutes or until the sugar has dissolved and the butter melted. You can check this by coating the outside of a spoon and looking for granules.
- Turn up the heat and bring to a simmer. Keep simmering until the temperature reaches 116c (this took about 30 mins but it can take far less).
- Tip about 1 quarter of the mixture into a metal bowl or small metal pan and add 1 - 2 tsp custard powder and stir well. You'll need to work quickly and keep stirring the main mixture when you can.
- Add the whisley to the large pan and beat, then add the Christmas pudding and continue to beat until it starts to thicken and come away from the side of the pan.
- The custard fudge will have solidified but should be pliable. Make sure that it's not too hot and then pour half of the Christmas Pudding mixture into the tin. Mould the custard fudge into balls and place into the fudge in the tin, or roll it out and place the layer on top. Then top with the remaining fudge and smooth with a palette knife.
- Leave to set for 2 hours at room temperature and then place in the fridge for 30 minutes. After this time cut the fudge into small squares. It is very rich and sweet so you'll only need small pieces.