Christmas pudding is mixed with some orange and lemon zest, then soaked in eggs and double cream before being topped with a mix of brown sugar and cinnamon that turns into a lovely crunchy caramel topping.
- 400g leftover Christmas pudding
- Zest of 1/2 lemon and 1/2 orange
- 2 eggs
- 150ml each milk and double cream
- 2 tbsp. brown sugar
- 1/2 tsp. cinnamon
Crumble the pudding into a bowl and stir in the lemon and orange zest.
Whisk the eggs, milk and double cream together. Spread the pudding into a 20cm pudding dish in one even layer. Pour the cream mixture over evenly and then leave to sit for 20 minutes.
Preheat the oven to 180C. Smooth the top of the pudding. Combine the sugar and cinnamon and sprinkle evenly over the pudding. Bake for 30 minutes until firm on the outside but still soft on the inside.