Dundee Pudding (or what to do with leftover christmas cake)
My Christmas Cake tends to be well fortified and seemingly indestructible (at least nothing I know attacks it – mould, bugs, anything). Despite it’s formidable reputation it tastes fantastic. However, we always seem to end up with some leftover bits (usually the two end slices) that don’t get eaten.
So six months after I made the cake I decided something really needed to be done with the leftover bits, and since they still seemed edible, I thought I’d make something of them. Feeling somewhat inspired by the Dundee Cake (a fruitcake baked in a pastry shell), I set about making a pudding along the same lines.
- 2 thickish slices of fruit cake
- a quantity of sweet short crust pastry (enough for two layers in your chosen container)
- 1 apple
- some castor sugar for sprinkling
- heavy sugar syrup for glazing
- 1.5 cups of plain flour
- 0.25 cups of cream
- 2 eggs
- 0.5 cups of castor sugar
- milk (up to 1 cup)
- 1 teaspoon of vanilla essence
Grease a casserole dish with butter.
Lay one sheet of pastry in the bottom and arrange the fruit cake on top, trimming excess and filling all the gaps so you have a solid layer of cake. Pour some rum over the cake to combat any chance of drying out.
Put the flour and sugar in a mixing bowl and make a well in the middle. Add the eggs and cream to the well and mix. Add a little milk to thin the batter enough to mix.
When smooth, add the vanilla essence and a little more milk. Stir in thoroughly. Add more milk and stir until the batter runs off the spoon easily but leaves a coating on the spoon (you want batter, not flavoured milk).
Pour the batter over the cake.
Now slice the apple and layer over the batter. Sprinkle the apple with a little sugar.
Lay the other sheet of pastry over the top, pressing in on the edges. Slit the pastry three times to allow expansion.
Bake at 150C for about 1 hour to 1.5 hours (test with a skewer, it should come out clean).
Glaze the top with the sugar syrup three times and allow to cool before serving with hot custard.
Did you like this recipe? You might also like:
- Light Caramel Macadamia Pie
- Lemon Meringue Pie
- Meringue (or what to do with leftover egg whites)
- Fig and Apple Tarte