From Mark, YMCA’s Executive Chef

Stuck for ideas for leftover Christmas pudding? Don’t worry, we’ve got you covered. This is my favourite Christmas pudding dessert. When I worked at a hotel for many years, I must have made about 6,000 portions of this – it’s a good one. This is not only great for using left over Christmas pudding from the big day, but also biscuits from the biscuit tin that Uncle John gave you! This serves 8-10, adjust proportions if you want a smaller size.

You will need:

Leftover Christmas pudding – ideally about 150 grams

400 grams of white chocolate chips

300 grams of leftover biscuits / Digestive biscuits

300 grams cream cheese, Philadelphia works great

250 grams of mascarpone cheese

300ml double cream

2 oranges (zest and juice)

Method

Line a 23cm loose bottom cake tin, on the bottom and sides with greaseproof paper.

Crush 300grams of digestive biscuits (or whatever dry biscuit you have left over in the Xmas tin).

Melt 150 grams of butter and add to the biscuits. Mix well and add to the base of the tin, pressing down firmly on the base using a spoon and chill in the fridge.

Melt 400 grams of white chocolate chips in a bowl over simmering water, keep stirring until melted as white chocolate can go lumpy if overheated.  Once melted add the mascarpone and cream cheese and stir until combined. Once this is done, take off the heat and crumble in the Christmas pudding, zest the orange and squeeze in the juice and stir until combined.

Pour onto the biscuit base, and chill for 3-4 hours.

Remove from the tin using a hot, sharp knife (dip the knife into boiling water and out again – wipe with a cloth each time – be careful) around the edge and lift out. Cut into equal portions and enjoy. To serve, this is great decorated with berries or a fruit compote.