Here’s a suggestion for how to use up any left over Christmas pudding you may have.
Makes around 600-650g
1 tbsp vegetable oil
1 red onion, finely chopped
1 clove garlic, crushed
200g Christmas Pudding
400g pack of good quality sausages or the equivalent in sausage meat
Good pinch of cayenne (optional)
Heat the oil in a small frying pan. Fry the onion and garlic over a medium heat until softened.
Put the fried onion and garlic in a food processor along with the pudding and sausage meat. Blitz until thoroughly combined. If you don’t have a food processor mix all the ingredients together by hand in a large bowl.
Festive Sausage Rolls (Makes 16)
500g block puff pastry
500g Christmas Pudding stuffing
2 tbsp milk
1-2 tsp caraway or nigella seeds
2 tbsp finely grated parmesan (optional)
Flour for rolling
Preheat the oven to 200℃ (or 180℃ if using a fan oven)
Divide the puff pastry in half. Roll one half of the pastry to a rectangle roughly 30 x 15 cm.
Divide the stuffing into two portions. Roll the stuffing into a long sausage the same length of the pastry rectangle.
Place the long sausage on the pastry about 2cm from the edge. Brush the edge with milk then fold the larger piece of pastry over the sausage. Press down so that the edges seal then trim the edges slightly.
Brush the long sausage roll with more milk. Scatter with ½ tsp of seeds then sprinkle over the parmesan if using. Cut the long sausage roll into 8 pieces. Place on a lined or greased baking sheet. Repeat steps 2-5 with the remaining pastry and stuffing. Bake the sausage rolls for 12-15 minutes or until golden brown. Serve warm.