Found yourself with leftover Christmas pudding following the holiday season?
This Christmas pudding crumble the perfect way to put your pudding to good use. Whether you made the Christmas pudding yourself or bought one in the shops, you’ll only need around 150 to 200g of pudding for this tasty and unique crumble recipe. While you make the crumble topping from scratch, using basic essentials like butter and flour, the rest is already done for you. So this delicious crumble is ready in just 10 minutes. Ideal for a wintery evening post-Christmas, serve with cream or custard for the best taste.
- 60g (2oz) butter
- 100g (31/2oz) plain flour
- 150-200g (5-7oz) leftover Christmas Pudding
- 1 large cooking apple
- 2 ripe pears
- 2 rounded tbsp cranberry sauce
- 2tbsp demerara sugar
- Buttered ovenproof dish
Set the oven to gas mark 4 or 180°C. Rub butter into the flour to breadcrumb stage, then crumble in the Christmas Pudding to make the topping.
Peel, core and thickly slice the apple and pears. Put half the fruit in the dish. Add 1tbsp cranberry sauce, then add the rest of the fruit and sauce, along with 1tbsp of the sugar.
Spoon the topping over the fruit and sprinkle with the rest of the sugar. Put the dish on a baking sheet and bake for 40 mins. If not browned to your liking, turn up the heat to gas mark 6 or 200°C and bake for another 5-10 mins. Serve hot or cold with custard or cream.
Top tips for making Christmas pudding crumble:
If you're using leftover Christmas pudding, make sure its been kept well before using in your crumble. Once the pudding has steamed and cooled replace the foil with a new sheet and keep it moist. Store it in a cool dark place or in the fridge until you're ready to make your crumble.