There’s no need to waste your dessert either, here’s a fantastic recipe for fruity brulees that use up leftover Christmas pudding or fruitcake.
- 1 vanilla pod
- 375ml double cream
- 6 egg yolks
- 60g caster sugar
- 150g diced fruitcake
- 4 tablespoon of Demerara sugar
Preheat your oven to 160C/325F/Gas mark 3. Then start with the vanilla pods, splitting them along their length and scrape out the seeds. Drop the seeds and pods in a saucepan along with the milk. Heat them just below boiling point.
The next step is to whisk the egg yolks and sugar until the mixture is thick and pale. Take out any vanilla pods and pour the hot cream over the eggs and sugar – make sure you continue to whisk.
This recipe will make 6 servings, so you’ll want to divide the fruitcake and put into 6 ramekins. Then pour the cream and egg mixture over the top.
To bake your brulees, you can place the ramekins in a roasting tin on top of a tea towel. Before you place them them in the oven, pour hot water three‑quarters of the way up the sides of the ramekins and cover them with foil.
Cook for about 30 minutes until almost set. Remove the ramekins from the tin and leave to cool. Refrigerate for about 3 hours.
To finish, sprinkle the brulees with demerara sugar and pop under a hot grill for around 1 minute so the sugar will caramelise and create a golden look.