Somehow, after all’s been said and done, after all the post-fest pickings and snackings and nibblings, there remains a large piece of Fruit Cake from the Christmas feasting, sitting sleepily on the counter. Now, I realise that fruit cake and Christmas Pud will keep until the next Snowy Season (indeed, traditionally, the top tier of a wedding cake is kept safe and sound for the celebration of the Christening of the first chile) but in all honesty, who would want to eat last year’s fruit cake, thrifty though it may be? One, surely, wants to experience the joy of Christmas baking afresh every year, non? Besides, isn’t it enough already? Out with the old to make way for the new, is my motto this week. My cupboard is starting to feel like that one house on the corner which keeps it’s Christmas lights up until the middle of February. I have a bit here and a bob there left over (still!) from the revelries of the fattening season and they must go, people! Fruit Cake, piles of odds and ends in the dried fruit ‘n nuts department and a quarter jar of boozy fruit mincemeat, as well as one last little Christmas Pud, which somehow escaped being given away or eaten at home. It’s time for the Christmas Spring clean.
Christmas Fruit Cake Bread and Butter Pudding
4 – 6 slices fruit cake (or any other robust left over cakeiness)
4 Tbsp fruit mincemeat
Butter, about 2 Tbsp
1 cup milk
-Preheat the oven to 325˚F and butter a 500ml pudding bowl (or a casserole if you prefer)
- beat the egg with the milk in a small bowl
- arrange slices of fruit cake in the dish, then dollop teaspoons of mincemeat around the slices.
- dot with butter and pour over the eggy milk mixture. Sprinkle with Nutmeg
- let the pudding sit for about 3 minutes before baking in the oven for 40 mins
- enjoy with cream or custard, preferable in front of a happy little fire with your feet on the coffee table. Mmmm. Leftovers.