Devonshire Rum Pudding (Christmas Pudding Leftovers)

There always seems to be just that small scrap of Christmas Pudding that, try as you will, is just a tad larger in volume than the capacity of your stomach. When I was a child it was my Dad’s treat to eat this cold, on Boxing Day, covered in salt! Well, he thought that was a treat!

Last year, I found this recipe and absolutely loved it. I invested in a shop-bought Christmas pudding so that I could have it again.

Ingredients - serves 2/4, depending on how full you feel!

Cold Christmas Pudding, cut into fingers 1 large egg, beaten
1 rounded teaspoon of cornflour 3 fl oz (75ml) rum, more if liked!
1 pint (600ml) milk Grated nutmeg
1 tablespoon caster sugar  


  1. Pre-heat oven to 190°C/375°/Gas mark 5.
  2. Butter a 2 pint (1.5 litre) pie dish and arrange the Christmas pudding fingers in the base.
  3. Sprinkle with a few teaspoon of rum if liked.
  4. Mix the cornflour to a paste with a little of the milk.
  5. Heat the rest of the milk until simmering.
  6. Add the cornflour paste and cook for 3 minutes stirring all the time.
  7. Take off the heat and stir in the sugar, egg and rum.
  8. Pour the mixture over the Christmas pudding and sprinkle with grated nutmeg.
  9. Bake for 24 - 30 minutes.
  10. Allow to cool slightly before serving.

My Official Taster really loved this one as it reminded him of comforting rice pudding.



Christmas pudding