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December 2016

Christmas Pudding Strudel

Christmas Pudding Strudel

With Christmas fun and festivities now well behind us, it is time to start thinking about eating up some of those Christmas leftovers. If like me you thought you were catering for the 5,000 this festive season and have over purchased, prepared and generally over indulged with your Christmas food, there will be plenty left that either needs to be crammed into the freezer, perhaps stored for next year! or somehow re-invented.

With this in mind I thought I may be able to offer a little help, by showing you how to utilise some of your excess Christmas pud! I found this recipe whilst browsing a recent copy of my ‘Good Food’ mag. it is a quick and easy recipe that I’m sure most of you will be able to follow, with scrummy results, it went down a treat in our house….so good luck and enjoy!



  • 250g/9oz Christmas pudding, crumbled
  • 250g tub of good quality cream cheese
  • 2 tbsp Baileys
  • 4 sheets filo pastry – you can buy this in Mercadona or Eroski
  • 25g melted butter
  • icing sugar, for dusting
  • serve with cream custard, or ice cream


  1. Heat oven to 200C/180C fan/. Crumble the pudding place in a bowl and mix with the cream cheese 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.
  2. 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.




Waken up Rudolph you have lots of presents to prepare and deliver for all those excited girls and boys.

I love making sugar models and particularly love these festive sugar Christmas characters!


Frangipane Mince Pies

Whilst out shopping recently I spotted mince pies with a frangipane topping, they looked  different and sounded delicious, so I decided to have a go at making them myself – and true to expectations they are scrumptious, easy to make and definitely worth having a go at home.

Simply make the mince pies as usual, but instead of making a regular pastry topping make a small batch of frangipane batter:- Cream together 50g margarine, 50g sugar, 50g ground almonds, add 1 egg & a few drops of almond essence: Spoon the frangipane over the mincemeat, sprinkle with a few flaked almonds.  Place in the oven and bake as you would a normal mince pie at 175 degrees fan for approx 15 mins.


Additions to the Christmas Cake Clan

Another busy baking week – with two more ‘boooozy’ rich fruit cake additions to our Christmas Clan.

A couple of ‘Cheeky Carol Singing Chirpers’:-


Santa – Taking a quick break!


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