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  • 250g/9oz Christmas pudding
    crumbled
  • 250g tub mascarpone
  • 2 tbsp Baileys
  • 4 sheets filo pastry
  • 25g melted butter
  • icing sugar
    for dusting
  • cream or custard
    to serve

Nutrition: per serving

  • kcal424
  • fat29g
  • saturates17g
  • carbs38g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.48g
    low
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.

  • step 2

    Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.7 out of 5.3 ratings

elenapudge

A star rating of 5 out of 5.

Had quite a lot of christmas pudding leftover and have tried ice cream in the past. this recipe was brilliant, super easy and quick and tasted great.

kathjohnson

also good in mini parcels, can use left over brandy sauce too to slacken mix. i would imagine freezing should be done at uncooked stage then cooked from frozen a really good freezer to table dessert.

angelapryce

This recipe is shown as freezable but there are no instructions for freezing. Do you cook as per recipe and then freeze? Defrost and re-heat? How about some freezing instructions please?

workingmum

A star rating of 4 out of 5.

Made this with leftover Christmas pudding for a Boxing Day buffet and guests were very impressed. The filo pastry cracked a little which gave it an unintentional "yule log" effect!

Would be tempted to add more Bailey's next time as I couldn't really taste it and thought that it would be an…

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