I know I’m the last person to talk - because I like to turn Christmas leftovers into things like Spanish croquettes and fancy pies - but there are so many simple ways you can transform the pickings from December 25.

Everyone knows what to do with cold cuts. They’re destined for the table with a load of pickles, or for sandwiches…maybe a curry. But what about all the rest?

One of the most thrown away things at this time of year, besides vats of sprouts and soggy boiled carrots, is the odds and ends of Christmas pudding.

I think, with a bit of care, leftover pud can be just as good, if not better, than what was served up on the ‘Big Day’.

Sliced thin and dehydrated at a low heat in the oven, it makes chewy, crunchy little crackers to serve with salty blue cheese.

It is amazing fried in butter for Boxing Day breakfast.

Crumble it into vanilla ice cream with a little sherry for a festive treat.

I've even been known to freeze pudding leftovers, adding them to a rich venison or beef stew as a thickening/sweetening agent.

But how about mixing it into my tasty scones? These light, golden beauties are delightful brought out mid afternoon as the sun fades, just as you’re searching for a seasonal flick to cosy up to.

I love them slathered with brandy butter and a spoonful of Tiptree Christmas Conserve. Yum.

Christmas Pudding scones

Makes 14-16

Ingredients

450g self-raising flour

2tsps baking powder

60g light brown sugar

1tsp ground cinnamon

Zest 1 orange

100ml vegetable oil or grated unsalted butter

2 large eggs

Splash white wine vinegar

Milk - approx 300-350ml

100-150g leftover Christmas pudding, crumbled

Method

Combine the flour, baking powder, sugar, cinnamon and orange zest in a large bowl. Add the oil or butter and rub together until you have crumbs.

Stir in the eggs and splash of vinegar.

Now, add the milk, bit by bit until you have a soft but not too wet dough. You won’t need all of it depending on the absorbency of your flour.

Crumble in the pudding and crush into the mix.

Allow to sit for 30 minutes.

Heat the oven to 220C and line two baking sheets.

On a floured surface roll out the dough to about 1ins thick. Cut out circles with a 5cm cookie cutter and place on the sheets.

Bake for 12 to 14 minutes until well risen and lightly golden.