Recipe: Christmas pudding brownies with sherry cream cheese frosting

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Christmas pudding brownies with sherry cream cheese frosting


Posting a Christmas recipe in early March? That’s right – these Christmas pudding brownies aren’t exactly seasonal. But after having a clearout of the kitchen cupboards (jars of spices three years out of date…just me?) and discovering a leftover Christmas pudding from Christmas just gone, I wanted to do something interesting with it…

Normally, leftover Christmas pudding would go into Christmas pudding ice cream (this recipe is lovely), but I hadn’t made brownies for a while, so decided to see if it would work. Gooey chocolate brownies, crumbled cooked Christmas pudding and a boozy sherry-infused cream cheese frosting to top it all off…what’s not to love?

Christmas pudding brownies with sherry cream cheese frosting

A great way to use up leftover Christmas pudding, the frosting tempers the richness of the dark chocolate brownies.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Keyword: brownie
Servings: 16 pieces


For the brownies

  • 225 grams unsalted butter
  • 450 grams caster sugar
  • 140 grams dark chocolate
  • 55 grams cocoa powder
  • 5 medium eggs
  • 250 grams Christmas pudding cooked
  • 75 ml sherry

For the frosting

  • 250 grams cream cheese
  • 1 tbsp softened unsalted butter
  • 50 grams icing sugar
  • 1 tbsp sherry
  • 1 dash vanilla extract


  • Preheat your oven to 180C, and line a 30cm x 20cm tin.
  • Melt the butter in a large saucepan, and when melted, stir in the sugar to melt together.
  • Remove the mixture from the heat, and mix in the chocolate until melted. Add the flour, cocoa powder and eggs. Stir well, before adding the crumbled Christmas pudding and sherry.
  • When the ingredients are well combined, pour into the prepared tin and bake for 35 to 40 minutes. Leave to cool.
  • While the brownies are cooling, make the frosting. Beat together the cream cheese, butter and icing sugar until well combined and smooth. Stir through the sherry and vanilla extract, and chill until needed.
  • Once the brownie is cool, top with the frosting and cut into 16 pieces. Keep in the fridge. 

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