Christmas pudding samosas with whisky custard
Transform Christmas pudding leftovers into a deep-fried pastry treat with this inventive recipe from Saturday Kitchen.
Ingredients
For the Christmas pudding samosas
- 500g/1lb 2oz plain flour
- 20²µ/¾´Ç³ú cocoa powder
- 1 tsp salt
- 175ml/6fl oz rapeseed oil
- 200g/7oz leftover Christmas pudding
- splash whisky
- 1 egg, beaten
- vegetable oil, for deep-frying
- icing sugar, for dusting
For the whisky custard
- 200ml/7fl oz double cream
- 600ml/20fl oz whole milk
- 4 large free-range egg yolks
- 3 tbsp cornflour
- 100²µ/3½´Ç³ú caster sugar
- 1 tsp vanilla extract
- ½ nutmeg, grated
- 100ml/3½fl oz whisky, plus extra to taste
Method
To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough.
Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour.
Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side.
When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick.
Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up.
Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.
To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point.
In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it.
Dust the samosas with icing sugar and serve with the whisky custard.