Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Brunch pudding

11 September 2006
Brunch pudding

Ingredients

1 log Christmas pudding (4oz/portion)
Smoked streaky bacon (1 rasher/portion)
Clotted cream (2oz/portion)
Cheddar cheese (¼ oz/portion)
Red Leicester cheese (¼ oz/portion)
Lime juice
Redcurrants
Butter clarified
Icing sugar

Pancake mix

3oz plain flour
1 egg
8fl oz milk
½oz butter clarified
2tbs oil
2oz caster sugar
pinch of salt

Method

Remove rind from bacon and wrap round 4oz slices of pudding securing with cocktail sticks.

Grate both cheeses and mix a little into the clotted cream. Add a little lime juice and refrigerate until required.

Prepare pancake mix. Allow to rest then cook off pancakes and keep warm.

Fry off pudding with a little clarified butter turning over until both sides are slightly crisp and the bacon is cooked.

Place a pancake on a heated plate and put pudding on top followed by a generous amount of the clotted cream mix.

Decorate with a few redcurrants and dust with icing sugar.

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