Boozy Christmas pudding milkshake recipe

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  • Serves 6
  • 15 mins to prepare and 30 mins to cook, plus chilling
  • 632 calories / serving
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Baking expert, author and Great British Bake Off winner Edd Kimber shares a truly decadent way to use up leftover Christmas pudding. His indulgent boozy milkshake recipe features Christmas pudding-infused milk, salted caramel sauce and a hazelnut praline topping – it's sure to impress party guests this festive season. 

  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. Put the Christmas pudding, sugar, orange zest, cinnamon stick, star anise and milk into a medium pan and gently bring to the boil. Pour into a heatproof bowl, cover with clingfilm, and allow to cool slightly before chilling in the fridge. 
  3. Meanwhile, make the hazelnut decoration. Spread the nuts on a baking tray lined with nonstick baking paper and toast in the oven until golden. Put the caster sugar in a small pan and cook over a medium heat until fully melted and the sugar has turned a deep golden. Pour the caramel over the hazelnuts. Set aside until set and fully cooled. Once set, break the praline into small shards and use a mortar and pestle to bash into a rough, crumbly mix. 
  4. Once the pudding mixture has chilled, pass through a sieve into a bowl, pressing to extract as much liquid – and flavour – as possible. Put the ice cream into a blender, and then add the liquid pudding mixture, maple syrup and the bourbon. Process until smooth and creamy. 
  5. To make the sauce, put the sugar in a pan set over a medium heat and cook until the sugar begins to melt and caramelise around the edges. Using a spatula, gradually drag the melted sugar towards the middle of the pan to help it melt evenly. Add the cream, butter and the salt. Stir until you have a smooth caramel, pour into a squeezy sauce bottle. 
  6. To serve, drizzle the insides of 6 glasses with a little of the caramel, pour in the shake, top with the squirty cream and sprinkle over the hazelnut mix.

See more Christmas Dessert recipes

This recipe comes from expert baker Edd Kimber and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.

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  • Ingredients

  • 150g (5oz) leftover Christmas pudding, crumbled
  • 3 tbsp light brown sugar
  • few strips orange zest
  • 1 stick cinnamon
  • 2 star anise
  • 1ltr (1 3/4pt) milk
  • 400ml (14fl oz) vanilla ice cream
  • 4 tsp maple syrup
  • 100ml (3 1/2oz) bourbon
  • For the salted caramel sauce

  • 150g (5oz) caster sugar
  • 150ml (1/4pt) double cream
  • 15g (1/2oz) salted butter
  • pinch flaked sea salt
  • For the decoration

  • 50g (2oz) blanched hazelnuts
  • 50g (2oz) caster sugar
  • squirty cream
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  • Calories
    632
    32%
  • Sugar
    72.2g
    80%
  • Fat
    30.8g
    44%
  • Saturates
    16g
    80%
  • Salt
    1.1g
    18%
of an adult's Reference Intake daily amount.
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