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Christmas Pudding Creme Brulee

This is an interesting recipe for left over Christmas Pudding, supplied by Ben Patterson. Makes: 5


4 oz Christmas Pudding
1/2 pint double cream
4 egg yolks
1 oz of castor sugar
A few drops of vanilla essence
A shot of brandy


Crumble the Christmas pudding into 5 ramekins.

Bring cream and vanilla essence to boil.

Whisk together egg yolks and sugar until frothy.

Slowly pour the cream into the yolk mix whilst whisking, then add the brandy.

Ladle into ramekins, put into a roasting tray and fill 3/4 of the way up the ramekins with hot water.

Bake at 180 until just set (about 15-20 mins).

Leave to cool.

Sprinkle with sugar and caramelize with gas gun or under the grill.

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