Leftover fruitcake recipes to die for

Many have questioned the origin and use of fruitcake for Christmas in South Africa for countless years. It’s always the last thing that’s eaten and there’s always too much left over. Here’s some recipes for the leftover fruitcake you simply have to try:

Chocolate fruitcake rum balls

Ingredients

· 800g dark fruitcake

· 80ml dark rum

· 3 x 180g blocks good-quality dark chocolate, chopped

· 250ml chocolate sprinkles

· 500ml desiccated coconut

· 500ml crushed Digestive biscuits

Method

Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.

Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.

Working quickly, roll about 15ml of the fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.

Refrigerate for 1 hour or until firm. Serve.

Source: Taste.co.au (https://www.taste.com.au/recipes/chocolate-fruitcake-rum-balls/56717e97-eeba-4ffc-a4fb-ed0e7bfc6f58)

Fruitcake Bread Pudding

Ingredients

· 500g fruitcake

· 750ml milk

· 125ml sugar

· 3 eggs

Method

Preheat oven to 180deg C.

Mix sugar and eggs together, add milk,

Tear or cut fruitcake into bite-sized pieces. Put in ungreased baking dish or casserole dish.

Pour milk mixture over and let soak in fridge for 15 minutes (or longer). Can soak for an hour or so before baking.

Sprinkle with cinnamon.

Bake for 30 minutes.

Source: Recipe Lion (https://www.recipelion.com/Dessert/Fruit-Cake-Bread-Pudding)

Fruitcake Brûlée With Caramelised Blood Oranges

Ingredients

· FOR THE BRÛLÉES

1 vanilla pod

400ml heavy (whipping) cream

3 large egg yolks

80ml superfine (icing) sugar

160g fruitcake, diced

60ml Demerara sugar (if unavailable, use the darkest brown sugar you can find)

· FOR THE ORANGES

3 blood oranges (if not available, use ordinary oranges)

125ml Demerara sugar (if unavailable, use the darkest brown sugar you can find)

2 bay leaves, preferably fresh

3 cardamom pods, crushed

3 whole cloves

3 star anise

One 7,5cm cinnamon stick

125ml red wine

Method

FOR THE BRÛLÉES: Preheat the oven to 325 degrees. Have six 200ml ramekins at hand.

Split the vanilla pod lengthwise, scrape out the seeds and place the seeds and pod in a small saucepan with the cream. Heat over medium-high heat to just below the boiling point, stirring occasionally.

While the cream is heating, whisk the egg yolks and superfine sugar in a medium bowl until thick and pale, about 5 minutes.

Remove the vanilla pod from the hot cream; gradually pour the cream over the egg mixture, whisking continuously to prevent the egg from setting.

Divide the fruitcake among the ramekins. Pour the cream and egg mixture over the fruitcake. Line a roasting pan with a kitchen towel and set the ramekins in the pan. Pour in enough hot water to come three-quarters of the way up the side of the ramekins. Cover the roasting pan tightly with aluminum foil and bake for 30 minutes or until the mixture has almost set. Remove the ramekins from the pan and allow to cool, then refrigerate for at least 3 hours to chill thoroughly.

FOR THE ORANGES: Peel the oranges and cut them crosswise into 5mm-thick slices.

Heat the demerara sugar in a medium skillet over medium heat. Add the bay leaves, cardamom, cloves, anise and cinnamon stick; cook for 3 or 4 minutes, until the sugar has melted and turned a golden caramel color. Add the orange slices and cook for 1 minute, stirring constantly. Add the wine and cook for 1 minute.

Use a slotted spoon to transfer the orange slices to a medium dish. Bring the liquid in the skillet to a boil and cook until it is thick and syrupy, about 15 minutes, then remove from the heat and allow to cool. Spoon the cooled liquid over the orange slices, cover and refrigerate.

To serve, sprinkle the brûlées evenly with the demerara sugar. Either fire with a culinary torch or place briefly under the grill until the sugar is golden and caramelised. Serve with the chilled blood oranges. Discard the syrup and whole spices.

Source: The Washington Post (https://www.washingtonpost.com/recipes/fruitcake-brulee-with-caramelized-blood-oranges/13117/?utm_term=.78023b990620)

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