Christmas Pudding Tart

Ingredients: 

• 1 amount of shortcrust pastry – see recipe below
• Christmas pudding chopped into smallish pieces
• Extra raisins if there is not enough pudding
• Optional:  A little rum or brandy
• Icing sugar

 Method:

1. Turn on oven 10 190^oC – Reg 5
2. Line an ovenproof plate or flan dish with the shortcrust pastry.
3. Spread over the Christmas Pudding pieces, plus the extra raisins if needed
4. Sprinkle with rum/brandy – if using
5. Roll out the left over pastry and cut into strips. Use these to create a lattice pattern over the Christmas pudding
6. Bake for 20-25 mins until the pastry is golden.
7. Dust liberally with icing sugar and serve warm with ice cream

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RICH SHORTCRUST PASTRY
(made in the food processor)

Ingredients:

• 225g plain flour
• Pinch salt
• 150g butter chilled and cut into pieces
• 1 medium sized egg yolk
• Iced water

Method:

1. Put flour salt and butter into the food processor.  Turn on and reduce to a fine crumb consistency
2. Incorporate the egg yolk, then, with the motor running, trickle in enough iced water until the dough clings together in lumps
3. Bring the lumps together by hand on a floured surface
4. Wrap pastry in cling film and chill for at least one hour
5. To bake blind: Turn on oven 200^oC
6. Gently knead the pastry until it is soft enough to roll
7. Roll out and line 25cms flan tin
8. Prick base and line with baking parchment – weigh down with baking beans
9. Bake for 15 mins
10. Remove from oven and take out the paper and the beans
11. Return to the oven for a further 10 mins