Leftover Christmas Pud Cookies
Not sure what to do with your leftover Christmas Pudding? Try these delicious Christmas pudding cookies, perfect for an evening treat or two…or three.
175g butter, softened
80g light muscovado sugar
80g golden caster sugar
1 large egg
2 tbsp brandy or rum
300g self-raising flour
200g leftover Christmas pudding, torn into bite-sized chunks
1 tsp cinnamon
½ tsp ginger
½ tsp fine sea salt
Extra sea salt flakes for sprinkling when baked
Clotted cream or vanilla ice cream, or left over brandy cream to serve (optional)
Heat the oven to 190C/170C fan/ gas 5
Line a tray with Bacofoil® Non-Stick Baking Paper and set aside. Tip the butter and sugars into a stand mixer, or use an electric whisk, and beat until pale, creamy and well combined. Beat in the egg until combined, then mix in the brandy or rum.
Add in the flour, cinnamon, ginger and fine sea salt and mix the dry ingredients into the wet until just combined.
Add the chunks of Christmas pudding and stir through.
Roll the dough into balls about the size of a golf ball is good, using your hands.
Arrange the dough balls spaced well apart, on the lined baking tray and chill in the fridge for about an hour.
TIP You can also freeze these balls once chilled, individually wrapped in Bacofoil® PVC Free Cling Film so you can have cookies on tap whenever you fancy!
Bake for 14 mins, then remove from the oven and immediately scatter over a pinch of sea salt. Leave to cool completely on the trays to firm up. Serve with clotted cream, left over brandy cream or ice cream just before serving, if you like.