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.
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.