Fruit pudding galette with apricot & macadamias
With the season of catching up with friends and family still very much in motion, something tells me there’s a crap load of eating going on, as well.
Yes?
Well let’s get to the point and think about all the food we’ve been inhaling the last couple of days.
Not very much? Well, then good for you for being so disciplined.
Too much? Then immediately add “detox starts now” to your list of resolutions; just as you may have done last year.
Resolutions don’t quite cut it for me, however. My eat, drink, work and travel outfit fits me perfectly and I have no plans in taking it off, just yet. Work is only there because something has to fund it all, right?
With all the food that happens to present itself during the holiday season, there’s inevitably a fridge full of leftovers. Roast ham, turkey, seafood, sweets and who-knows-what-else that you can’t bring yourself to toss out.
So how about that left-over fruit pudding? That boozy concoction someone brought over, or perhaps one that you spent hours constructing or spent 10 seconds unboxing and 60 seconds zapping in the microwave.
Sick of eating it?
Don’t throw it out before you try my left-over pudding recipe!
What I’ve done here is use a lump of left-over fruit pudding – a sticky version that contains three types of booze – and turned it into something that could well be better than the original.
Alright, I’ll back down from patting myself on the back for this one. You can be the judge, should you choose to make this galette that’s got dregs of pudding, apricots, berries and macadamias at its heart. It was also one way to get rid of those frozen red currants I’ve had in the freezer for far too long.
As the other half said – “It’s like a fancy fruit mince pie”. I can’t help but concur.
| Servings |
servings
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- 250 g plain flour
- 2 tbsp semolina
- 2 tbsp orange sugar see notes
- 150 g cold salted butter cubed
- 1 tbsp yoghurt
- 300 g fruit pudding
- 50 g macadamia nuts roughly chopped
- 20 g almond meal (¼ cup)
- 2 apricots (120 g), seeded and sliced
- 125 g blackberries
- 1 egg beaten
- Red currants & orange sugar to garnish
Ingredients
Pastry
Filling
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- Place the flour, semolina, orange sugar and butter into a food processor. Pulse until it resembles sand. Add the yoghurt and keep pulsing until it comes together to form a soft dough. Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the oven to180°C.
- Line a baking tray with baking paper and set aside.
- Put the pudding and macadamias into a medium mixing bowl. Using a spoon, cut the macadamias into the fruit pudding to incorporate evenly and break it into a rough crumble. Set aside.
- Take the chilled pastry and roll it into a 30 cm disc on a lightly floured surface. Transfer the pastry to the baking paper lined tray. Scatter the almond meal over the rolled disc of pastry, leaving a 1 inch border on the edges.
- Take the pudding and nut mixture and scatter it over the almond meal, making sure it is evenly distributed. Top the crumbled pudding with the sliced apricots and blackberries, making sure to still leave a 1 inch border on the edges. Gently bring the edge of the pastry inwards, folding over and pressing as you go around.
- Brush the pastry with some of the beaten egg, scatter over some orange sugar and bake for 40-50 minutes until golden.
- To serve, garnish with some red currants and a little more of the orange sugar. Don't forget the double cream or custard!
To make the orange sugar - zest an orange with a microplane and mix the zest with half a cup of caster sugar. Any excess can be stored in an airtight container in the fridge and be scattered over desserts or in other recipes. Alternatively leave it out to dry completely before storing in the pantry.
