Christmas Pudding Fritters

Try Jo Pratt's fab idea for using up excess pud after Christmas - fritters covered in a sparkling wine batter, served with boozy cream
By Jo Pratt
Christmas Pudding Fritters
  • Rating:
  • Serves: makes about 18
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the fritters

  • sunflower oil, for deep frying
  • 300 g christmas pudding, approx quantity
  • 115 g self-raising flour
  • 25 g caster sugar
  • 150 ml sparkling wine, chilled

For the cream

  • 200 ml double cream
  • 2 tbsp sifted icing sugar
  • 1 tbsp orange liqueur, such as Gran Marnier


1. Heat the oil in a wok, deep heavy-based saucepan or deep fat fryer.

2. Crumble the Christmas pudding into a mixing bowl, before rolling it into bite-size balls (about the diameter of a £2 coin).

3. For the batter, whisk together the flour, caster sugar and sparkling wine.

4. Poke a cocktail stick through each Christmas pudding ball, dip into the batter to evenly coat and carefully drop into the hot oil - the cocktail stick can either be left in or slipped off while being dropped in the oil.

5. Cook the fritters in batches, removing each batch with a slotted spoon. Drain on absorbent paper.

6. To make the cream, simply whisk everything together until the cream has thickened to a dipping consistency; spoon into a small bowl.

7. Serve the fritters on a large plate, surrounded by the cream dip. Decorate with sprigs of redcurrants or festive holly.

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