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Christmas Baking

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!


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!


Festive Window Display

It is beginning to feel a lot like Christmas ! Check out our festive shop window display.




Delicious fudges and baked sweet goodies are a must at Christmas time. I have always had a weakness for all things sweet and love my baking days making them all. This year I decided to ‘jar’ my fudge recipe, the jars can then decorated as you wish to make simple stocking filler gifts. I printed off a simple Christmas gift label to attach to the jar with a re printed lid.

Have a go at home, but be warned, this recipe is not suitable for anybody trying to loose weight before Christmas!

‘Fudgealicious’ Fudge

Ingredients: 454g can of condensed milk; 100g butter, 500g brown sugar; 70ml cream; pinch of salt.


  1. Prepare a tin, by lining with greaseproof paper- a 15cm x 25cm swiss roll tin works well.
  2. Place all ingredients in a pan an heat gently until the sugar has dissolved and the butter has melted.
  3. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Alternatively, check with a sugar thermometer if you have one (the fudge should be approximately 118°C).
  4. Remove the fudge from the heat and beat until it’s very thick and starting to set (this should take about 10 minutes).
  5. Pour into the prepared tin and leave to cool before cutting into squares.




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