Iced Xmas Pudding Mouse

Iced Christmas Pudding Mouse

Who wouldn’t love a Christmas Pudding Mouse. Gary Rhodes was a fantastic chef – putting Britain on the food map. He sadly died in November so we wanted to honour his culinary skills with his easy to make recipe for left over Christmas Pudding with a twist.
It is freezable and vegetarian. This recipe first appeared in BBC Good Food in 2005 – but could be made any Christmas – and we’re always keen to recycle and reuse so why not try this recipe for yourselves. Instead of using ready made custard – why not use Delia’s custard recipe we feature here
Keyword Christmas
search Puddings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Gary Rhodes


For the pudding

  • 450 g Christmas Pudding roughly chopped into small pieces
  • 500 g carton – ready-made custard – or make your own
  • 142 ml carton double cream
  • 25 g caster or icing sugar

For the orange sauce

  • 4-6 tangerines or satsumas peeled
  • 300 ml orange juice
  • A splash or two of Cointreau or Grand Marnier optional
  • Serve with sprigs of holly and a dusting of icing sugar


  • Pre-heat oven to 200C/Gas mark 6
  • Line a flan dish with greaseproof paper
  • Arrange the Christmas leftovers and cheese evenly in the flan dish
  • Beat the eggs, add chopped Rosemary then pour over your leftovers
  • Season with salt and pepper and bake for 30 minutes or until eggs are thoroughly cooked.