Christmas pudding samosas with whisky custard recipe
 Transform Christmas pudding leftovers into a deep-fried pastry treat with this inventive recipe from Saturday Kitchen. 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beatenvegetable oil, for deep-fryingicing sugar, for dusting 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl oz rapeseed oil 200g/7oz leftover Christmas pudding splash whisky 1 egg, beaten vegetable oil, for deep-frying icing sugar, for dusting 200ml/7fl oz double cream600ml/20fl oz whole milk4 large free-range egg yolks3 tbsp cornflour100g/3½oz caster sugar1 tsp vanilla extract½ nutmeg, grated100ml/3½fl oz whisky, plus extra to taste 200ml/7fl oz double cream 600ml/20fl oz whole milk 4 large free-range egg yolks 3 tbsp cornflour 100g/3½oz caster sugar 1 tsp vanilla extract ½ nutmeg, grated 100ml/3½fl oz whisky, plus extra to taste Method To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick.Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it.Dust the samosas with icing sugar and serve with the whisky custard. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. To make the samosas, sieve the flour, cocoa powder and salt into a bowl. Add the oil and mix to a breadcrumb-like consistency with your fingertips. Add a little warm water to bind until the mixture forms a workable dough. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Shape the dough into a ball, then wrap in cling film and chill in the fridge for 1 hour. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. Meanwhile, break down the Christmas pudding in a bowl with the splash of whisky. Keep to one side. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. When rested, form the samosa dough into 4–6 balls a bit bigger than a golf ball and roll each out into a circle about 15cm/6in in diameter and 1.5mm thick. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Brush the edges of the circle with some beaten egg, then fold into a cone shape. Add a tablespoon of the Christmas pudding filling to the samosa, then press the open edge to seal. Repeat until all the filling is used up. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan half full with vegetable oil and heat until a cube of bread, when dropped in, sizzles and turns golden brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. To make the whisky custard, put the cream and milk into a large saucepan and gently bring to just below boiling point. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. In a large bowl, whisk together the yolks, cornflour, sugar, vanilla, nutmeg and whisky. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Pour this mixture into a clean pan. Heat gently, stirring with a wooden spoon until the custard is thickened. Taste and add more whisky if it needs it. Dust the samosas with icing sugar and serve with the whisky custard. Dust the samosas with icing sugar and serve with the whisky custard.