Boxing Day is all about leftovers – whether Turkey Sandwiches, a Cheeseboard Mac and Cheese or a warming curry with all that remaining veg.
Here, Chef Corrigan presents a new use for your Christmas Pudding, creating the ultimate luxury Boxing Day Brunch along the way!
Whether you enjoyed one of our Corrigan Christmas Puds or made your own (or bought it, and pretended it was your own – we won’t tell), this recipe is the perfect way to enjoy what’s remaining.
Richard Corrigan's Christmas Pudding Pancakes
350g Plain Flour
A Pinch of Salt
1 Teaspoon Mixed Spice
225ml Milk, preferably Whole Milk
3 Eggs, beaten
100g Caster Sugar
40g Butter, melted, plus a little extra for cooking the pancakes
Leftover Christmas Pudding
Icing Sugar, for dusting
- Preheat the oven to 180 degrees/Gas Mark 4
- Sieve the flour and salt into a bowl and add the mixed spice. Add the milk, eggs, sugar and melted butter and whisk well to make a smooth batter.
- Cook the pancakes one at a time. Heat a non-stick pan with a little butter. Add a ladleful of the batter and tilt the pan to coat the base. Crumble some Christmas pudding onto one half, and fold the rest of the pancake – which should be golden underneath by now – over the top.
- Lift onto a baking tray and repeat until you have used all the batter. Put the tray into the oven for 3-4 minutes, or until heated through.
- Put the pancakes onto a big platter, dust with icing sugar and serve with a big bowl of brandy cream, custard or ice cream.