Fruit pudding galette with apricot & macadamias

Fruit pudding galette with apricot & macadamias

Fruit pudding

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.

Fruit pudding galette with apricot, blackberry & macadamias

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.

Fruit pudding galette with apricot, blackberry & macadamias

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.

Fruit pudding galette with apricot, blackberry & macadamias

 

Print Recipe
Fruit pudding galette with apricot, blackberry & macadamias
Turn your left-over holiday season fruit pudding into a delicious galette loaded with berries, apricot and macadamias.
Fruit pudding galette with apricot & blackberry
Course Dessert
Servings
servings
Ingredients
Pastry
Filling
Course Dessert
Servings
servings
Ingredients
Pastry
Filling
Fruit pudding galette with apricot & blackberry
Instructions
Pastry
  1. 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.
Filling
  1. Preheat the oven to180°C.
  2. Line a baking tray with baking paper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the pastry with some of the beaten egg, scatter over some orange sugar and bake for 40-50 minutes until golden.
  7. To serve, garnish with some red currants and a little more of the orange sugar. Don't forget the double cream or custard!
Recipe Notes

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.

Share this Recipe
  • Queen Sashy

    Oh my, the galette is absolutely stunning, both the dessert and the photo 🙂 Cheers and Happy Holidays.

  • Absolutely stunning. Wish I had some!

  • Josie Spicer

    Did you buy the red currants fresh or frozen? I’ve been wanting to get my hands on some.

    • I bought them fresh, but put them into the freezer after I used some for another recipe many months ago as they can be difficult to source.

  • John, you make such beautiful dishes, and this is no excepion.

  • We ate all of our Christmas pudding, but the friend who made it for us is bringing me another today! I know there will be leftovers. And I know what I’m going to do with them! Wishing you both a very happy, healthy, and food-filled new year!

  • Galettes are always endearing with their rustic appearance but I love how you transform leftover Xmas pud into something deliciously pretty. Have an awesome New Year, John. Here’s to new heights of deliciousness!

  • Sara (Belly Rumbles)

    So so so creative. I fell silly typing that because I know you are, but, that is taking leftovers to a whole new level. Brilliant dish my friend.

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