Boozy Christmas pudding truffles
Serves: Makes 34 truffles
Time: 20 mins + 4 hrs, to chill
Combine 30ml (2 tbsp) brandy with 80ml (1/3 cup) double-thick cream, a pinch salt, 80g castor sugar, 5ml (1 tsp) vanilla essence and 15g butter. Bring to a boil, then remove from heat. Pour the warm mixture over 230g very finely chopped dark chocolate and stir to melt the chocolate. Mix in 100g crumbled store-bought Christmas pudding and 50g roasted and chopped hazelnuts. Allow the mixture to set in the fridge, about 4 hours. Roll the truffle mixture into 2cm truffles, dusting your hands with cocoa powder as you go. Place on a lined tray and store in the fridge.
Christmas pudding affogato
Time: 10 mins
Add 30ml (2 tbsp) crumbled store-bought Christmas pudding to the bottom of a glass and pour over a splash of Amarula. Add a scoop vanilla ice cream, sprinkle with a little extra Christmas pudding and serve with a shot strong espresso alongside for pouring over. Sip and scoop, using a spoon.
Prosciutto, sage and Christmas pudding stuffed roast chicken
Time: 1 hr 30 mins
Preheat the oven to 190˚C. Combine 1 peeled, diced and fried onion in a bowl with 2 peeled and minced garlic cloves, a small handful chopped fresh sage and thyme leaves, 70g chopped prosciutto and 100g crumbled store-bought Christmas pudding. Season with salt and freshly ground black pepper to taste, and stuff the cavity of a medium chicken. Rub the chicken generously with butter, season the skin well with salt and sprinkle with sage leaves. Roast the chicken in the oven, until cooked through, about 1 hour.