Christmas Pudding Spring Rolls with Brandy Butter Dip

Prepare the Brandy Butter: In a small saucepan over low heat (or using a microwave), melt the softened butter. Remove from the heat and gradually whisk in the sifted icing sugar until smooth.

Stir in the brandy. If the mixture is too thick, add milk one teaspoon at a time until desired consistency is reached. Set aside.

Prepare the Spring Rolls: Lay a spring roll wrapper on a clean, dry surface. Place a spoonful (about 2-3 tablespoons) of crumbled Christmas pudding in the center of the wrapper.

Fold the bottom corner of the wrapper over the pudding, then fold in the sides. Roll up tightly to form a spring roll. Moisten the final corner with a little water to seal.

Repeat with the remaining wrappers and pudding.

Heat the Oil: Heat the vegetable oil in a deep fryer or large pot to 175°C (350°F).

Fry the Spring Rolls: Carefully add the spring rolls to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy.

Drain and Serve: Remove the spring rolls from the oil and drain on a wire rack or paper towels.

Serve immediately with the brandy butter dip.