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Mini Christmas Puddings Recipe

Ingredients

How to make it

  • Put the dried fruit in a large bowl with the alcohol, orange zest and juice. Set aside. Grease 12 (1/4 pint) ovenproof cups or individual pudding moulds and line each one with a 10x10in piece of muslin or baseline with baking parchment.
  • Put the butter and sugar into a large bowl and, using an electric hand mixer, whisk for 5 minutes until pale and fluffy. Whisk in the beaten eggs, adding a little flour if the mix looks as if it might curdle.
  • Using a large metal spoon fold in the remaining flour, mixed spice, carrot, breadcrumb, nuts, soaked fruit and alcohol until just combined.
  • Divide the mixture among the 12 cups or moulds, then smooth the surfaces. Gather the muslin up and over each pudding, then twist and secure with string.
  • Preheat oven to 180C. Wrap each pudding in foil, put in a roasting tin and pour in enough boiling water to come 2/3 of the way up the sides of the cups. Cover the tin with foil and bake for 2 1/2 hrs. Cool, remove the puddings from the cups and wrap in foil (still in the muslin).
  • To serve, unwrap the puddings from the foil, put back into the moulds and re-cover with foil. Put in a roasting tin and pour in enough water to come 2/3 of the way up the sides of the cups. Cover the tin with foil. Reheat at 200C. Cut away the muslin and serve with Fresh Vanilla Custard.

Reviews & Comments 2

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    " It was excellent "
    cuzpat ate it and said...
    Very good!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    great post...five forks
    Was this review helpful? Yes Flag

The Cook

gourmetana London, UK

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