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Christmas pudding crumble recipe

64 ratings

Put leftover Christmas pudding to good use with this comforting festive crumble – a perfect easy pud to enjoy over the holidays. Filled with apples, pears and juicy blackberries, Christmas pudding is stirred through the crumble topping for an extra fruity twist. See method

Serves 4
15 mins to prepare and 35 mins to cook
524 calories / serving
Vegetarian

Ingredients

30g British unsalted butter
30g light brown soft sugar
1 Bramley apple, peeled, cored and cut into bite-sized pieces
2 ripe pears, peeled, cored and cut into bite-sized pieces
150g blackberries
½ tsp ground cinnamon

For the topping

120g plain flour
30g caster sugar
30g demerara sugar
60g British unsalted butter, chilled and cubed
25g blanched hazelnuts, roughly chopped
75g leftover cooked Christmas pudding, crumbled into small pieces
cream, vanilla ice cream or custard to serve (optional)

If you don't have any pears, try using apples

Each serving contains

Energy
2200kj
524kcal 26%
Fat
25g 35%
Saturates
12g 61%
Sugars
48g 53%
Salt
0.1g 1%

of the reference intake
Carbohydrate 74.7g Protein 5.2g Fibre 5.8g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Put the butter and sugar in a medium pan and heat gently until melted and combined. Add the apple and cook for 3 mins, stirring to coat in the butter. Add the pears, blackberries and cinnamon and cook for another 1 min. Tip into a large ovenproof dish.
For the crumble topping, put the flour, caster sugar, demerara sugar and cubed butter into a large bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Stir through the hazelnuts and crumbled Christmas pudding.
Scatter the crumble mixture over the top of the prepared fruit. Bake for 25 mins or until the topping is golden and the fruit is bubbling around the edges. Serve hot with cream, custard or vanilla ice cream, if you like.

See more Christmas leftover recipes