Leftover Christmas Pudding mixture

lapis_lazuli

Hello, everyone.  For the first time I made my grandmother’s recipe for Christmas pudding on the weekend but it made more than enough mix for the two puddings we needed.  Does anyone have any suggestions as to what I can do with the remaining mixture?  Could I add self-raising flour and bake it as a cake or buns or something?  It seems a shame to waste it.  There’s no suet in it; just plain flour, eggs, breadcrumbs, fruit and booze.

Nargleblast

You could just cook and eat it now as a Christmas pud. It will be a dress rehearsal for the December meal, and you will know whether you need to adjust the recipe or if it's as nice as it is.

lapis_lazuli

Nargleblast said:

You could just cook and eat it now as a Christmas pud. It will be a dress rehearsal for the December meal, and you will know whether you need to adjust the recipe or if it's as nice as it is.

I could...but that would be another eight hours of boiling which I worry would be a bit hard on the flat power bill and my flatmate's need to use the stove.

-taff

You can try frying it and chucking it on ice cream. Low heat, make sure it doesn't burn,slosh a bit of brandy or whisky in

Nargleblast

Do you have such a thing as a slow cooker? Stand the covered bowl on a rack in the cookpot, surrounded by water. It could cook slowly for several hours at minimal cost and you wouldn't be hogging the stove. I haven't tried frying uncooked mixture before but I can confirm that leftover cooked Christmas pud fried briefly in butter with alcohol and cream added is absolutely decadent.

nosuperwoman

You could try freezing the mix as it is for future use. I make double quantities of things like crumble topping and freeze the excess for when we fancy something sweet

goldfinches

That sounds like a biscuit mixture if you added some fat and/or porridge oats. Have a look at this recipe to see if it comes anywhere close to what you've got Healthy Oat Cookies Recipe - olivemagazine and if it does you could stir in some butter or oil mixed with baking powder/bicarb and drop dollops onto a baking sheet. 
The other things that I can think of are along the lines of bread and butter pudding e.g. could you use a custard to cook the mixture in a pudding dish in the oven so that you'd pour the egg, sugar and milk mixture into the dish and then drop in dollops of pudding from a spoon and then bake it for half an hour or so.
Or muffins, use it like a diced fruit addition so that you fold it into a plain mixture and then bake it.
Could you use it as a small tart filling like Ecclefechan tarts or Eccles cakes?
Filling for baked apples? 
Strudel filling or thinned with fat and sugar and spread on puff pastry and then rolled up to make palmiers?
Filling for chelsea buns mixed with butter to make it spreadable and cook faster?
Put it into a loaf tin and cover with foil and steam it in a slow cooker and then cut slices and fry them for hot puddings served with a scoop of ice cream on top.

newmommyjen

Could make fruit slice. It's basically fruit mix with a short crust pastry outer. 

lapis_lazuli

Thank you all for your suggestions.  We managed to find some left over shortcrust pastry in the freezer and made three strudels as per goldfinches' idea.  They turned out yummy! 😊

goldfinches

lapis_lazuli said:

Thank you all for your suggestions.  We managed to find some left over shortcrust pastry in the freezer and made three strudels as per goldfinches' idea.  They turned out yummy! 😊

I'm so glad to hear that and shall be keeping that at the back of my mind when I get around to making my pud this year. Thanks for coming back to let us know how things turned out too, it's jolly interesting for those of us who read your original post and useful for those who search the site in the future as well.