• Serves: 10


  • Sweet pastry
  • 350g strong white flour
  • 110g icing sugar
  • 1/2 egg
  • 130g of unsalted butter
  • Crumble
  • 115g butter
  • 50g cold water
  • 70g caster sugar
  • 1 egg
  • 30g vegetable oil
  • 250g plain white flour
  • 10g baking powder
  • Pinch of sea salt
  • 460g left over Christmas pudding
  • 100g cold black tea

Not sure what to do with the left over Christmas Pudding? This Christmas Pudding Crumble Tart makes a delicious warm pudding on those cold Winter days and ensures nothing is wast-ed.


  • Place the flour, icing sugar and butter into a mixer and mix until all of the butter has been incorporated
  • Add the egg and water, mix until a smooth dough has formed.
  • Remove from the machine, wrap in cling film and chill in the fridge for an hour.


  • Place the flour, butter, pinch of salt, baking powder and sugar into a mixer and mix until the butter has been well combined
  • Add the egg and oil, mix until a crumble has formed, chill until required.


  • Grease an 12 inch pastry ring and place on an baking tray.
  • Remove the pastry from the fridge and roll out to the thickness of a Β£1 coin, line the pastry ring.
  • Place a double layer of cling film on top of the pastry
  • Using baking beans or rice, fill the tart case and return to the fridge for 15 mins while the oven heats up to 170 ΒΊ
  • Bake the tart case for 20 minutes then remove the baking beans and place back in the oven for another 5 minutes.
  • Remove from the oven and allow to cool.
  • Warm the Christmas pudding in a microwave for a couple minutes to make it easier to crumble and stir through the cold tea until it makes a loose mix.
  • Spread this evenly over the bottom of the blind baked tart case.
  • Top with the crumble mixture and bake at 170ΒΊ for 25-30 minutes.
  • Allow to cool for 10 minutes and dust with icing sugar.
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