Ingredients
- 500 g Plain flour
- 20 g cocoa powder
- 1 tsp Salt
- 175 ml Rapeseed oil
- 200 g Leftover Christmas pudding
- 1 to_taste Whisky
- 1 piece Eggs (Beaten)
- 1 to_taste Vegetable oil (For deep-frying)
- 1 to_taste Icing sugar (For dusting)
- 200 ml Double cream
- 600 ml Whole milk
- 4 piece Egg yolks
- 3 tbsp cornflour
- 100 g Caster sugar
- 1 tsp vanilla extract
- 0.5 piece Nutmeg (Grated)
Instructions
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Sieve flour, cocoa, and salt into a bowl. Mix in oil until breadcrumb-like. Add warm water to form a dough.
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Shape dough into a ball, wrap in cling film, and chill for 1 hour.
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Break down Christmas pudding and mix with whisky.
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Roll out dough thinly and cut into circles.
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Place pudding mixture in the center of each circle, brush edges with egg, and fold into samosas.
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Heat vegetable oil in a deep fryer or large pan to 180°C. Deep-fry samosas until golden brown.
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Dust with icing sugar and set aside.
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For the whisky custard, heat cream and milk in a pan.
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Whisk egg yolks, cornflour, and sugar in a bowl.
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Pour hot cream mixture over egg mixture, whisking constantly. Return to pan and cook until thickened.
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Remove from heat and stir in vanilla extract and nutmeg.
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Add whisky to taste.
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Serve samosas warm with whisky custard.
Reviews & Comments
My Christmas favourite. One is not enough.
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