Christmas Pudding Spring Rolls with Brandy Butter Dip

A creative way to use up leftover Christmas pudding! Crispy spring rolls filled with warm, spiced pudding, served with a rich and boozy brandy butter dip.

Prep Time

20 minutes

Total Time

30 minutes

Calories

850 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.93/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Dessert•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

500gLeftover Christmas Pudding(Crumble or break up into smaller pieces)

£2.50

12Spring Roll Wrappers(Small to medium size)

£1.50

500mlVegetable Oil(For deep frying)

£1.20

100gUnsalted Butter(Softened)

£1.10

100gIcing Sugar(Sifted)

£0.60

2tbspBrandy(Or to taste)

£0.75

1tbspMilk(Optional, to adjust consistency)

£0.05

Total Cost

£7.70

£1.93 per serving

Instructions

1.
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.
2.
Stir in the brandy. If the mixture is too thick, add milk one teaspoon at a time until desired consistency is reached. Set aside.
3.
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.
4.
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.
5.
Repeat with the remaining wrappers and pudding.
6.
Heat the Oil: Heat the vegetable oil in a deep fryer or large pot to 175°C (350°F).
7.
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.
8.
Drain and Serve: Remove the spring rolls from the oil and drain on a wire rack or paper towels.
9.
Serve immediately with the brandy butter dip.

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My Notes

Nutrition Information

Nutrition per serving (250g)

850 kcal / 3556 kJ

Carbs

85g

33% of RDA

Fat

55g

79% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

50 g

56% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Ensure the oil is hot enough to prevent the spring rolls from becoming greasy.

Don't overfill the spring rolls, or they may burst during frying.

You can prepare the spring rolls ahead of time and keep them covered in the refrigerator until ready to fry.

For a richer brandy butter, use brown butter (beurre noisette) instead of melted butter.

Consider dusting the finished spring rolls with icing sugar for extra sweetness and visual appeal.

Add a pinch of sea salt to the brandy butter to balance the sweetness.

Cooking Equipment

Deep fryer or large pot

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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