Leftover Christmas Sweet Stuff

Test Kitchen Save me From my Leftover Christmas Sweet Stuff

Don’t worry about using up the dried fruit you find lurking in the cupboard at Christmas. Chances are, you’ll find another use for it in the new year.

There are more pressing food items to use up – ones that are often found in large quantities with short shelf lives. Yes, we’re talking mince pies! Here’s a couple of ways you can use up your leftover Christmas sweet stuff.

Mince Pie Crumble

An indulgent Christmas themed dessert, a bit different from the usual Christmas Pudding.

Ingredients – Serves 4

6 mince pies, chopped finely
4 tbsp jumbo oats
1 tbsp light brown sugar
1 tsp ground cinnamon
4 tbsp plain flour
40g butter or olive oil spread
5 apples, peeled, cored and sliced finely
1 tbsp flaked almonds
Custard/cream/ice cream to serve

Instructions

  1. Mix the mince pies, oats, sugar, cinnamon and flour together. Rub in the butter with your fingertips until the ingredients are well combined.
  2. Place the sliced apples into a small casserole dish. Sprinkle over the dry ingredients and the flaked almonds.
  3. Bake in a pre-heated oven at 180°C until the apples are soft and the topping crunchy.
  4. Serve with a generous dollop of something creamy.

Mince Pie ‘Ice Cream’

Make the easiest ice cream EVER from your leftover mince pies.

Ingredients – Serves 4

5 bananas, chopped and frozen
4 mince pies, roughly chopped (reserve a tbsp of them)
1 tbsp milk
1 tbsp maple syrup

Instructions

  1. Place all the ingredients into a food processor and blend until smooth and creamy.
  2. Divide between four pretty glasses and scatter on the reserved mince pie pieces.
  3. Serve immediately.

Mince Pie Smoothie!

Probably not the best as a breakfast smoothie, but good nonetheless.

Ingredients – Serves 1

1 mince pie (frozen if you like)
300ml almond milk (this flavour works best here)
1 dollop of vanilla ice cream

Instructions

Whizz the ingredients up in a blender and drink immediately.

Bonus Suggestion: If you still have boxes of these lovely, buttery, crumbly things left, don’t despair. Put them in the freezer, defrost and enjoy over and over (or add them to the smoothie, still frozen).

Chocolate Coin Nut Cups

Tired of the chocolate coins kicking about until Easter and beyond? This recipe will help to get rid of them! These cups are easy to make, so not only does it use chocolate up, it also provides a rainy day project for the children. How about getting them to make up a batch as a New Year gift or buffet table fodder?

Ingredients – Makes 12

200g any chocolate you want to get rid of!
2 tbsp coconut oil
1 tsp vanilla extract
3 tbsp peanut or almond butter, no added sugar
2 tbsp honey
2 tbsp coconut oil

Instructions

  1. Place paper cases in a 12 hole muffin tin.
  2. Melt the chocolate and coconut oil together in a glass bowl over a pan of barely simmering water. Stir in the coconut oil.
  3. Pour half of the chocolate into the bottom of the cake liners. There should be enough to cover the bottom of each.
  4. Place the tin in the freezer for 15 minutes.
  5. Place the bowl of remaining chocolate over the saucepan again, off the heat. You just want to keep the chocolate warm.
  6. Meanwhile, in a microwaveable bowl, place the nut butter, honey and coconut oil.
  7. Heat at 15 second intervals, until the mixture is runny enough to pour.
  8. Remove the muffin tin from the freezer and pour the nut butter mix evenly over each of the chocolate cups.
  9. Freeze for a further 10 minutes.
  10. Pour the rest of the chocolate over the chocolate and nut butter cups and return to the freezer for a further hour.
  11. When set, store in the fridge until needed.

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