Walshys Xmas Pudding Strudel
This delicious strudel is a wonderful way to use up leftover Christmas pudding and seasonal fruits, wrapped in layers of crispy filo pastry. The warm spices, crunchy ginger nuts, and rich chocolate make every bite a delightful treat. Enjoy a slice dusted with icing sugar and a dollop of creamy custard for a comforting and festive dessert that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 12 sheets of filo pastry (approx 250g)
- 125g butter, melted
- 1 teaspoon ground cinnamon
- 100g demerara sugar
- 4 ginger nuts
- 400g leftover Christmas pudding
- 3 apples or pears or 2 quince, or a mixture of the three
- 50g good-quality chocolate (70% cocoa solids), roughly chopped
- icing sugar, for dusting
- ready-made custard, to serve
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4. Lay out 6 sheets of pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. They should cover it completely, with just a little overhang at one of the shorter ends. Work quickly so your pastry doesnt dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50g of the sugar then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
- Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as youve got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so its roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Xmas pud, down the short side nearest the overhang.
- Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large non-stick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think thats quite nice. You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. Once cooked, leave to cool then use a serrated knife to cut the strudel into 5cm slices. Dust these with icing sugar and serve with ready-made custard from the fridge.
Yield
Serves 8
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