Brunch pudding

11 September 2006
Brunch pudding


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
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


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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