food/drink
RECIPE
Sticky Toffee
Apple Pudding
5
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com
OF THE
BEST... things to make with
pic: GIRL INTERRUPTED EATING
Christmas leftovers
Christmas Day is over and the idea of eating turkey
and Christmas pudding for the next week can seem
more than monotonous, Hannah Wood suggests
some Christmas leftover ideas to put a spin on those
traditional delights.
IT’S always a palaver creating a lovely
pudding, at the last minute, that all the family
will enjoy. Certainly you could buy a Christmas
pudding but how many people actually fancy
eating it after a large meal?
Here’s a pudding from my recent book Warm
Bagels And Apple Strudel, published by Kyle
Books, that’s gorgeously moist and indulgent.
It can be prepared in advance and frozen to
reheat, and still it tastes divine. Serve it as a
pudding with custard, cream or ice-cream, or
save it and have it as cake the next day. Enjoy
folks and have a lovely New Year.
SERVES 8-10
Simple, and yes, you’ve probably had this Boxing Day speciality many times before – but to add a
little twist to this dish add all your leftover vegetables and cook all together in one pan, but instead
of throwing in some chopped tomatoes, why not go for a creamy curry with some coconut milk
instead. Slow cook to perfection and enjoy the eruption of flavours.
INGREDIENTS 225g plain flour / ¾ tsp
bicarbonate of soda / ½ tsp ground cinnamon
/ 120g dairy-free margarine or butter / 120g
fair-trade dark brown muscovado sugar / 150ml
honey (or golden syrup) / 2 organic
free-range eggs / 4 tbsp soya milk or whole
milk / 1 cooking apple / juice and grated zest of
½ lemon / 8 dates, stoned and finely chopped /
60g crystallised or stem ginger, finely chopped
(optional)
CHRISTMAS PUDDING TRIFLE
PREPARATION
A delicious way to use up your leftover Christmas pudding is to transform it into a creamy trifle.
Using the pudding as a base, add peeled oranges, thick custard and scrumptious whipped cream,
all topped off with grated chocolate and flaked almonds.
• reheat the oven to 170°C/gas mark 3 and line
P
a 21cm round, loose-bottomed cake tin with
parchment paper.
PIES
• ift the flour with the bicarbonate of soda and
S
cinnamon into a bowl.
TURKEY CURRY
Whether it is ham and mustard or turkey and cranberry, pies can be the perfect way to combine all
your leftover meat and vegetables in one tasty pastry parcel. If only all your Christmas gifts could
come wrapped in pastry instead of paper.
BUBBLE AND SQUEAK
This post-Christmas classic is one of the easiest to make on the list. Simply mash and fry your
leftover vegetables all together in a pan until they’re crispy, add some leftover turkey slices or pigs
in blankets to the mix and there you have it: an ultimate post-Christmas delicacy.
PANCAKES
These may not seem like your conventional December treat, but pancakes can be an easy way to use
up all your leftover Christmas pudding and cake. Simply mix the chopped up cake or pudding into
the batter and enjoy a festive twist to these desserts (or breakfast if you can handle it).
ZANZIBAR
If there is a part of your heart that belongs to fusion food, Zanzibar (formally Urban Diner)
is the right place for you. This recently taken over venue ,in Cardiff’s Pontcanna area, has
the same owners as Mischief’s Lounge in Cardiff Bay and presents a wide selection of Asian
fusion favourites. The menu combines all time classics and contemporary meals and offers
a large selection of teas and coffees as well as home-baked pastries throughout the day and
turns into a more lounge/bar restaurant in the evening. In addition to the main restaurant,
there is a cosy cocktail lounge that offers a place for relaxation and a lay-back after a hectic
day at work.
Zanzibar, Kings Road, Cardiff. Info: 029 2034 1013
BUZZ 34
• elt the margarine with the muscovado sugar
M
and honey (or golden syrup) in a small pan. Set
aside to cool slightly.
• eat the eggs with the soya milk in a large mixing
B
bowl. Peel and grate the apple and mix with
the lemon zest and juice. Combine with the egg
mixture and stir in the dates and ginger (if using).
• our in the melted honey mixture and combine
P
thoroughly. Quickly fold in the flour and spices
and spoon into the prepared tin.
• ake in the oven for about 1 hour until the cake
B
is gloriously golden brown and risen. Insert a
skewer – it should come out
clean if cooked.
• erve hot or cold
S
with ice cream.
This dessert
keeps for
days and
remains
sticky and
moreish.
pic: ISOBEL WIELD