boozy cherry and christmas pudding strudel with chocolate

cherry and christmas pudding strudel with chocolate

cherry and christmas pudding strudel with chocolate

Xmas is all about fruit soaked in booze and this decadent dessert is guaranteed to impress. The tartness of the cherries marry beautifully with the fruity xmas pudding and the chocolate takes it to a whole new indulgent level. Drizzle the sauce over the strudel to create an impact, and serve with fresh whipped cream or vanilla ice cream. I will be making this today for our family Christmas eve celebration.

This is also the last post I’m doing this year. Its been about 4 years since I had a proper vacation and I almost reached a frazzled burnt-out stage a while back. I’m in dire need of one. I’m hoping a couple of weeks off will recharge my batteries and get me geared up for 2014. There is so much that I want to do next year. So many recipes I want to do and so many more pictures I want to take.

Thank you for reading my blog and being a part of Drizzle and Dip, I know you are out there. Thanks for the comments (those that do), it makes it so much more real and always a delight for me to ‘meet’ you. What a fabulous 4 year journey it has been for me.

To all that celebrate Christmas I hope you have a very merry one, and to those who don’t, happy holidays and New Year. I look forward to catching you on the flip side.

Love Sam x

Recipe – serves 6-8

boozy cherry and christmas pudding strudel with chocolate

Print Recipe


  • 350 g frozen cherries about 2 ½ cups
  • ½ cup sugar
  • ½ cup brandy
  • 8 sheets phyllo pastry
  • 50 g butter melted
  • 400-450 g xmas pudding
  • 2 apples peeled and grated
  • 80 g dark chocolate roughly chopped
  • Icing sugar to dust
  • Whipped cream or vanilla ice cream to serve


  • Preheat the oven to 180C
  • Put the sugar, cherries and brandy in a small pot and heat slowly, then let this simmer for about 5 minutes. Scoop out the cherries with a slotted spoon and set aside. Continue cooking the sauce for a further 5 minutes and until it starts thickening to a syrupy consistency.
  • Mix the Xmas pudding and grated apple in a bowl until well combined.
  • On a clean surface, lay a sheet of phyllo down and brush the entire surface lightly with melted butter. Top with another sheet and repeat until you have 4 layers of phyllo (it is not necessary to butter the top layer).
  • Make another separate stack of 4 sheets of phyllo, buttered in between each sheet and set aside
  • Spread the pudding / apple mixture across the surface of the pastry allowing a rim around all sides.
  • Spread the drained cherries evenly over the xmas pudding.
  • Place the chopped chocolate along the longer length of the phyllo and roll it all up, tucking in the edges as you go. The chocolate will be in the middle of the strudel.
  • Once rolled, join the edges, ensuring these are buttered to make them stick.
  • Roll this log in the second stack of pyllo pastry, tucking as you go, and ensuring that the joined edge is at the underside of the strudel.
  • Place the strudel on a baking sheet lined with paper, brush the tops and sides with melted butter and bake for 30 – 35 minutes until golden brown.
  • Dust with icing sugar and serve warm with the warm cherry sauce on the side. Drizzle a bit over the top fro decoration.

This recipe was first published in Crush online magazine edition 36. A fantastic free food magazine.



  1. Beryl Alexander says:

    Happy Christmas Sam! Enjoy the break.

  2. I am in U.S. is Xmas pudding what we call Mincemeat?…..apples, raisins, currants, etc. in a jar?

  3. Thanks Beryl, you too x

  4. I am actually a bit relieved you’re going on holiday – it means I can focus on getting back to my pre pregnancy weight without all your amazing decadent distraction s that I have to try! This looks amazing!! Happy Christmas and have a wonderful break xxx

  5. Have a well deserved break! Recharge… Eagerly awaiting 2014 on Drizzle and Dip.

  6. My daughter bought me your recipe book for my birthday and now I am hooked on your website. Best website ever. Love the recipes and the photographs and your write ups. Look forward to more in 2014. Have a good rest.

  7. Hi Sue

    Thanks for the lovely comments – this really made my day. Im so glad you like my book and blog, I hope you get much deliciousness out of them both.


  8. Thanks Corlea – looking forward to 2014 after a lovely holiday x

  9. Thanks Zoe 🙂 – I am actually going to need to put myself and Drizzle and Dip on a serious diet as from now, so you can expect a few healthy light recipes (wherever possible)

  10. Hello there,
    first I want to thank you for the creative recipes and mouthwatering pictures!

    When I came across this recipe I had to read how you made it. As I’m from Germany I kind of gasped when I read you’re using Phyllo. Have you ever made a Strudelteig (Strudel dough)? It’s not that difficult. Well ok, it isn’t that easy either, but the result is worth the work!

    But as to me this recipe sounds as the perfect solution for Christmas leftovers anyway I guess it’s totally okay to substitude 🙂
    If you buy deep-frozen Strudel here you won’t get the real Strudelteig either. They use puff pastry instead.

    Enough for now 😉

    I wish you all a peaceful Christmas time!!


  11. Thank you for the kind words and your lovely message. I adore strudel dough and should defintitely make my own. Do you have a fantastic recipe for me? thanks and a merry xmas to you to.

  12. You know, as I first made a Strudel with my boyfriend (who is really good at cooking and baking) I thought it would be difficult as hell. Like everybody says…but it wasn’t that hart and it is always worth it.
    Actually we do the dough without using a recipe ^^

    Here is a description of how we do it. First we sift some flour, mix in a little salt and a good dash of oil. Preferably sunflower or canola oil. We then add as much lukewarm water as needed to get a smooth, non-sticky dough. After this process we form a big ball of it which needs to be covered with oil and place it to rest in a warm place for about 20-30 minutes. Then we place it on a floured tea towel to roll it out and let it rest again for a few minutes. There is a saying that calls for dough that is so thin you can read the newspaper through it. So after rolling it out you have to pull carefully so it gets really thin without ripping it. Sometimes you get some little holes, but we never really care 😉

    I hope you got an idea. If not I’m sure I’d find you an english recipe or translate one with my modest means.

    Good luck, Sam!


  13. Thank you Nin this si fantastic
    sam xx

  14. Hi Sam,
    I can’t find frozen cherries. Should I use fresh cherries, Morello cherrie (sour) or canned black cherries (sweet)? 🙂

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