Boozy cherry and christmas pudding strudel with chocolate

Name: Boozy cherry and christmas pudding strudel with chocolate
Yield: 6 serving
Ingredients: 350 g frozen cherries; ½ cup sugar; ½ cup brandy; 8 sheets phyllo pastry; 50 g butter melted; 400-450 g Christmas pudding; 2 apples; 80 g dark chocolate; icing sugar to dust; Whipped cream or vanilla ice cream to serve

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Servings
6
Course
Dessert
Cuisine
British

Boozy cherry and christmas pudding strudel with chocolate

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

350 g frozen cherries about 2 ½ cups
½ cup sugar
½ cup brandy
8 sheets phyllo pastry
50 g butter melted
400-450 g Christmas pudding
2 apples peeled and grated
80 g dark chocolate roughly chopped
icing sugar to dust
Whipped cream or vanilla ice cream to serve

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Instructions

Preheat the oven to 180C/350F
Put the sugar, cherries and brandy in a small pot and heat slowly, then let this simmer for about 5 minutes. Scoop out the cherries with a slotted spoon and set aside. Continue cooking the sauce for a further 5 minutes and until it starts thickening to a syrupy consistency.
Mix the Xmas pudding and grated apple in a bowl until well combined.
On a clean surface, lay a sheet of phyllo down and brush the entire surface lightly with melted butter. Top with another sheet and repeat until you have 4 layers of phyllo (it is not necessary to butter the top layer).
Make another separate stack of 4 sheets of phyllo, buttered in between each sheet and set aside
Spread the pudding / apple mixture across the surface of the pastry allowing a rim around all sides.
Spread the drained cherries evenly over the xmas pudding.
Place the chopped chocolate along the longer length of the phyllo and roll it all up, tucking in the edges as you go. The chocolate will be in the middle of the strudel.
Once rolled, join the edges, ensuring these are buttered to make them stick.
Roll this log in the second stack of pyllo pastry, tucking as you go, and ensuring that the joined edge is at the underside of the strudel.
Place the strudel on a baking sheet lined with paper, brush the tops and sides with melted butter and bake for 30 – 35 minutes until golden brown.
Dust with icing sugar and serve warm with the warm cherry sauce on the side. Drizzle a bit over the top fro decoration.