Sarah Brown from Crystal Palace said:
Hi, I love my food and I'll always cook with fresh produce, but the amount of packaging drives me mad!
Christmas Pudding Strudel
Ingredients
- 3 large sheets of filo pastry
- 250g ricotta cheese
- zest of 1 orange
- 250g leftover Christmas pudding, crumbled
- vanilla ice cream to serve or custard
-
Ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
-
25g melted Butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Instructions
- In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.
- Lay out the sheets of filo pastry, brush each sheet with melted butter and place on top of each other. Spread the filling at one end of the filo square.
- Fold one end of pastry of the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
- Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
- Bake at 200°C (400°F) mark 6 for about 25 minutes or until golden brown and crispy on the base. Serve in slices with vanilla ice cream or warm custard.
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