RECIPES

My Christmas puddings are so delicious that they can even be transformed into other magical festive treats.

MATTHEW WALKER CHRISTMAS PUDDING STRUDEL

METHOD

Mix the cheese and orange zest in a large bowl, then add your crumbled Christmas pudding.
Place the sheets of filo pastry out on a flat surface, and using a pastry brush cover each one with melted butter. Layer the sheets on top of each other.
Place the creamed cheese pudding mix at one end of the layered sheets.
Fold over one side of the sheet to completely cover the mix and tuck in. Fold over the ends to form a seal at the end and then roll the sheets to form a tight log. Place the neatly folded log onto a flat baking tray ensuring that the seam is facing down.
Take some more melted butter and liberally brush the top and sides of the log then sprinkle with a mix of brown sugar and cinnamon to taste.
Place the baking sheet in a hot oven and bake at 200°C (400°F) gas mark 6 for about 25 minutes until golden brown and crispy. Serve in slices with fresh cream, ice cream or custard.

METHOD

Preheat the oven to 350F or gas mark 4. Line the muffin tins with paper cases.
Beat the butter and sugar in a large bowl until light in colour then slowly add all the liquids a little at a time.
Stir in the flour, baking powder and mixed spice until a smooth soft batter is formed.
Add the Matthew Walker crumbled Christmas pudding to the batter and mix.
Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes.
Allow to cool on a wire rack.

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