Christmas pudding: it’s great in small doses, after a big Christmas dinner. A little bit hard to take otherwise though, right?
Waffling seemed like an obvious step, but Christmas puddings don’t have much structural integrity, so I added some thick batter to hold them together: I used soy yoghurt, self-raising flour, breadcrumbs and a little caster sugar.


This worked really, really well, served with yoghurt. The mild, crunchy batter sets off the soft, sweet intensity of the pudding itself.
Might try deep-frying the next one.