Frying Xmas pudding

corblimey

I like a nice pudding but usually end up throwing half it away. This last few weeks, I've seen on at least 2 separate cooking shows people frying up cold slices of pudding. It sounds like a plan (sure, if it goes pearshaped, no great loss) but I have no idea how to fry it. Anyone tried this? How long per side normally? How thick a slice? Butter or olive oil?

Minder

Butter, medium heat, couple of minutes each side - you can also grill it if you don't want the extra butter, like you would a piece of toast, but never in the toaster.

Curvy Vixen

My Dad loves it like this....

Think sweet, so no olive oil. He uses some butter, not too high a heat or the butter will burn, and at the end a little splash of booze. Really, you're just heating it rather than cooking it and the booze just adds a kick!

corblimey

Curvy Vixen wrote: »

My Dad loves it like this....

Think sweet, so no olive oil. He uses some butter, not too high a heat or the butter will burn, and at the end a little splash of booze. Really, you're just heating it rather than cooking it and the booze just adds a kick!

What sort of booze Vixen? I've got half a bottle of brandy ready to go?

noby

A little dash of brandy would do no harm. I look forward to the pudding going cold so I have to fry it.

Curvy Vixen

Yep, brandy or whiskey corblimey.

Or if you fancy something a little different, Cointreau or Drambuie will add a different dimension!

You can flambé it to burn off the alcohol....or not and enjoy it more :D

rubadub

Minder wrote: »

you can also grill it if you don't want the extra butter, like you would a piece of toast, but never in the toaster.

I would grill it but would slap on butter after! means the butter wont burn. Would fall to bits in the toaster if anybody is wondering.

I do not like christmas pud but grill barn bracks at halloween.