Today’s recipe for Fried Christmas Pudding with Destiny Sauce is a fabulous way to use up any leftover Christmas Pudding.
Recipe at the end of this post
Welcome 2023 and a Very Happy New Year to ALL my readers!
Today’s recipe for Fried Christmas Pudding with Destiny Sauce is a fabulous way to use up any leftover Christmas Pudding that is languishing in the pantry or larder.
This recipe was regularly made by my grandmother and my mum, and laterally by myself.
The original recipe for Christmas Pudding with Destiny Sauce was in The Reader’s Digest Cookery Year, and having researched the recipe further, I discovered that it’s a Victorian recipe for leftover Christmas pudding, usually eaten on Boxing Day.
However, with the sauce being called Destiny Sauce, we’ve always eaten it on New Year’s Eve or New Year’s Day.
It’s not really a sauce as such, but an enriched cream with icing sugar and port, although brandy, sherry or Madeira can be used too.
Enjoy this if you make it and do let me know! Karen
Ingredients for Christmas Pudding with Destiny Sauce
- 6 x thin slices of cold cooked Christmas pudding
- 1 oz (25g) butter, to fry (unsalted is best)
- Icing sugar, to sprinkle
- Sauce:
- 1/4 pint (150ml) double or thick cream
- 1 tablespoon Icing sugar
- 2 tablespoons port or fortified wine of your choice
More Leftovers Recipes
- Yorkshire Potted Ham
- Baked “Cake Crumb” Mincemeat Pudding
- North Country Creamed Turkey & Celery Hash
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Culinary Notes
Cut as many slices as you need, the sauce ingredients feed 4 to 6 people.
Use sherry, madeira or brandy in place of port if you wish.
If using very thick cream there is no need to whip or whisk the cream before adding the icning sugar and fortified wine.
This cream sauce also goes well with freshly steamed Christmas pudding or with other puddings, tarfts or sweet desserts.
Recipe:
Fried Christmas Pudding with Destiny Sauce
Today's recipe for Fried Christmas Pudding with Destiny Sauce is a fabulous way to use up any leftover Christmas Pudding that is languishing in the pantry or larder.
This recipe was regularly made by my grandmother and my mum, and laterally by myself.
The original recipe was in The Readers Digest Cookery Year, and having researched the recipe further, I discovered that it’s a Victorian recipe for leftover Christmas pudding, usually eaten on Boxing Day.
However, with the sauce being called Destiny Sauce, we’ve always eaten it on New Year’s Eve or New Year’s Day.
It’s not really a sauce as such, but an enriched cream with icing sugar and port, although brandy, sherry or Madeira can be used too.
Enjoy this if you make it and do let me know! Karen
Ingredients
- 6 x thin slices of cold cooked Christmas pudding
- 1 oz (25g) butter, to fry (unsalted is best)
- Icing sugar, to sprinkle
- Sauce:
- 1/4 pint (150ml) double or thick cream
- 1 tablespoon Icing sugar
- 2 tablespoons port or fortified wine of your choice
Instructions
1. Beat the cream until thick and then beat in the icing sugar and add the port, stir well and chill for 2 hours or until required.
2. Fry the Christmas cake slices in butter over a medium heat for 4 to 5 minutes, turning them over half way through.
3. Serve immediately with a sprinkling of icing sugar and the destiny sauce.
Notes
Cut as many slices as you need, the sauce ingredients feed 4 to 6 people.
Use sherry, madeira or brandy in place of port if you wish.
If using very thick cream there is no need to whip or whisk the cream before adding the icning sugar and fortified wine.
This cream sauce also goes well with freshly steamed Christmas pudding or with other puddings, tarfts or sweet desserts.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 207Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 99mgCarbohydrates 34gFiber 1gSugar 24gProtein 1g
Elizabeth Mary Thomas says
Didn’t do Christmas Pud this year. My father absolutely looved it Fried!
A very Happy New Year Karen, I hope it’s good one for us all.
Cheers!
Liz
Karen Burns-Booth says
Thanks Liz – a very Happy New Year to you too! Karen
EmilyS says
What a wonderful idea! I wonder if the same treatment can be given to fruit cake? I always seem to be stuck with a wedge of fruit cake a couple of months after Christmas, that just doesn’t decrease in size despite valiant efforts. I have made a bread and butter pudding with stale-ish fruit cake with great success, but the frying method is so much quicker and easier. Thank you Karen and best wishes from Cape Town for 2023.
Karen Burns-Booth says
Hello Emily!
Yes, I am sure this could be used for fruit cake too, I bet it would be lovely fried in butter!
Best wishes to you from the Lincolnshire Wolds for 2023, Karen