Christmas Pudding Strudel Recipes

FESTIVE STRUDEL

Steps:

• Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel.
• Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
• Work quickly so your pastry doesn't dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 2 ounces/ 50 g 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 you've 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 it's roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, 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 nonstick 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 that's quite nice. Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater.
• Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into
• 2-inch/ 5 cm slices. Dust these with icing sugar and serve with ready-made custard from the refrigerator.

CHRISTMAS PUDDING STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
• Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.

CHRISTMAS BREAKFAST STRUDELS

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
• Stir in the flour, then slowly whisk in the milk.
• Cook over medium heat, stirring constantly, until thickened.
• Add the cheddar, salt and pepper and stir until the cheese melts.
• Chill until needed.
• In a large, non-stick skillet, scramble the eggs with the ham, parsley, chives and thyme, until just firm but still moist.
• Sprinkle lightly with salt and pepper.
• Add the egg mixture to the cheese sauce and mix well.
• Taste and adjust seasonings.
• Melt the remaining butter.
• Keep the unused phyllo under a damp towel until needed.
• Brush 1 sheet of phyllo lightly with melted butter and fold in half, long edges together.
• Brush with butter.
• Spoon 1/8 of the egg mixture onto one short end of the phyllo, leaving a 1" border around the filling.
• Sprinkle 1 slightly rounded teaspoon of the Parmesan on the egg mixture.
• Roll up as a jelly roll, tucking in the sides of the phyllo to completely enclose the egg mixture. Do not roll too tightly or the phyllo will split during baking.
• Place the strudel seam side down on a greased baking sheet and brush the top with butter.
• Repeat, making 7 more strudels.
• Bake in the centre of a preheated 375 degree F oven until puffed and golden, about 13 to 16 minutes.
• Let stand 5 to 10 minutes before serving.

STRUDEL PUDDING DESSERT

Steps:

• Toast pastries according to package directions; cool for 5 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in 2 cups whipped topping., Place pastries in an ungreased 8-in. square dish. Spread with pudding. Cover; refrigerate for at least 20 minutes. Cut into squares. Top with remaining whipped topping.

WALSHYS XMAS PUDDING STRUDEL

Steps:

• 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.

AUNT CAROLINE'S CHRISTMAS PUDDING

Steps:

• In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
• Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
• Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
• Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
• Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.