When marzipaning the wedding cake I had to level the tops of each tier and consequently ended up with a box of rich trimmings.
This was my first chance to taste the cake and the Handyman hastily volunteered to become taster-in-chief, and the result...
a delicious, rich, moist, fruity, boozy...10/10!
I managed to stop him eating his way through the boxful in time to make a very festive version of a bread and butter pudding...any rich fruit cake will provide the base for this most delicious pudding, so Christmas cake leftovers, even slices of Christmas pudding would fit the bill.
Festive Cake Pudding
Enough wedding cake pieces to two thirds fill a deep 7" pie dish
6 fl ozs doouble cream
6 fl ozs milk
2 large eggs
1 tblsp golden castor sugar
few drops vanilla essence
1 dessertspoon golden granulated sugar
Put the wedding cake pieces into the pie dish. Then put the milk and cream into a small saucepan and heat gently.
Meanwhile using a fork gently beat the eggs, castor sugar and vanilla essence together in a bowl. When the milk is hot, but not boiling, remove it from the heat and add to the egg mixture stirring to combine.
Place the pie dish on a baking tray and pour the milk and egg mixture (the custard) over the cake - the mixture will be very liquid and will fill the pie dish. Leave to stand for 10 mins to allow the cake to absorb some of the custard mixture.
Sprinkle the golden granulated sugar over the top of the pudding and carefully place in the preheated oven at 180C for 30 minutes. The pudding should be golden on top and just set. Serve whilst still warm with double cream poured over the top - yummee!