Wondering what to do with that left over Christmas pudding? Make left over Christmas pudding strudel!
Honestly, this is so delicious that I’m very tempted to skip the naked pudding bit on Christmas Day. I’m not sure pouring brandy over a strudel and setting fire to it is a good plan though!
Strudel has been a Christmas tradition for me and my daughter ever since she was tiny.
There used to be a fabulous strudel bar and Christmas shop in one of the back alleys of Bath and Christmas wasn’t Christmas without a visit.
It was called Hansel und Gretel’s Strudel Bar and it was super cosy and very twinkly and it served up the most delicious strudels. Upstairs was an emporium of German Christmas decorations and delights all permeated by the smell of fruity strudel and hot chocolate wafting up from downstairs.
We shed tears when it closed and swore to set up our own strudel bar at home!
Our favourite strudel fillings at Hansel und Gretel’s were cherry and apple. We’d buy a slice of each and share them both. Topped with ice cream and washed down with rich hot chocolate or strong German coffee they were divine.
At home apple strudel has long been our Christmas pastry of choice but then inspiration struck! Leftover Christmas Pudding Strudel! Of course! Why didn’t I think of it before?!
I love Christmas pudding on Christmas Day. All the drama of it appeals to my inner thespian – I’m all flourish and blue flames! But I don’t want to go through the rigmarole again in those in between days.
Those days are for calm. For curling up in front of the fire with a glass of wine and a good book, nibbling on something sweet. Left over Christmas pudding strudel is perfect.
How To Make Left Over Christmas Pudding Strudel
It couldn’t be simpler. All you need is some leftover Christmas pudding, 4 sheets of filo pastry, some butter and a sprinkling of icing sugar snow.
Lay a sheet of filo on a lightly greased baking tray, brush it with a little melted butter and top it with a second sheet. Brush with butter again and top it with the third sheet before repeating the whole process with the final sheet of filo.
Crumble the Christmas pudding in a generous rectangle in the centre of your buttered filo and fold in the sides and ends to form a parcel.
Place, seam side down on your baking tin. Brush with a little more butter.
Bake at 180C/350F for 15-20 minutes until the pastry is golden and the filling is piping hot.
Sprinkle with icing sugar and serve!
Ice cream, vegan brandy butter, whipped coconut cream or just as it is…what would you serve yours up with?
Looking for More Vegan Christmas Desserts? Try:
- Vegan Fridge Cake – Easy Chocolate Tiffin
- No Bake Chocolate Tart with Raspberry Coulis
- Apple Tart with Somerset Cider
- Vegan Chocolate Mousse
- Ginger Cookies and Rhubarb Parfait
Left Over Christmas Pudding Strudel
- 4 sheets filo pastry thawed if frozen
- 400 g leftover vegan Christmas pudding
- 30 g vegan butter melted
- 2 tbsp icing sugar
- Preheat oven to 180C/350F. Lightly grease a baking tray.
- Lay a sheet of filo on a lightly greased baking tray, brush it with a little melted butter and top it with a second sheet.
- Brush with butter again and top it with the third sheet before repeating the whole process with the final sheet of filo.
- Crumble the Christmas pudding in a generous rectangle in the centre of your buttered filo and fold in the sides and ends to form a parcel.
- Place, seam side down on your baking tin. Brush with a little more butter.
- Bake in the preheated oven for 15-20 minutes until the pastry is golden and the filling is piping hot.
- Sprinkle with icing sugar and serve!