Moist and chewy Christmas Pudding Cookies, the perfect party piece or way to use up those Christmas leftovers
Ahhhh, the humble Christmas pud. A delight or disaster for many people this Christmas, it seems to be the marmite of festive desserts. I am definitely on team love, but it took me a few years to discover that. As a child the chocolate Yule log won hands down (if it does for you, check out my Christmas Tree Brownies – you’ll be in festive heaven!). Only more recently did I start to appreciate just how good this spiced, alcohol infused, steamed pudding really can be Love it or hate it, we share one thing in common. Leftovers.
I’m sure I’m not alone in hating to throw out good food, it just seems so wasteful. Christmas is a time for lots of us, myself most definitely included, for foodie indulgence and inevitably, no matter how much we stuff ourselves, some things are left over. Christmas pudding is often one of them. In my house it gets whipped up into a Christmas pudding ice cream, but if you’re looking for a warmer, simpler option to do with all the family, this new recipe for Christmas Pudding Cookies is exactly what you need.
After a browse online, I couldn’t actually find a recipe that made genuine Christmas pudding cookies. They were all dressed to look like them, but actually chocolate. Hopefully this recipe will fill that gap for any bakers like me who want the honest flavours of a Christmas pudding in their festive cookies.
This recipe makes about 20 cookies.
For the cookies:
80g light brown sugar
80g golden caster sugar
1 large egg
220g plain flour
1/2 teaspoon baking powder
1/2 teaspoon mixed spice
1/4 teaspoon salt
170g cooked Christmas pudding
100g white chocolate, melted
Red and green writing icing
- In a mixing bowl, cream together the butter and two sugars, before adding in the egg. I like to add the egg to one side and give it a little beat before fully combining so that the egg is more evenly distributed.
- Fold in the flour, baking powder, mixed spice, and salt.
- Lightly mix the leftover Christmas pudding in. Chill in the fridge for half an hour if you have time. This will bring out the flavours and also firm up the butter so the cookies spread less while they bake. Preheat your oven to 160’C fan while they chill and line two baking sheets.
- Bake for 10-14 minutes. Cool on the tray for a few minutes before transferring to a wire rack.
- Once cooled, dip half the cookie into the melted white chocolate, leave to dry and then ice on holly with the writing icing.
These cute little cookies will look great on your Christmas table and are a great way to use up leftover Christmas pudding in a fun and suitably indulgent way. For more festive recipes, see my Gingerbread Cookies and my Vanilla Chai and Orange Spiced Shortbread Stars.
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