Mini Christmas puddings, a quick option if you’ve let it too late and like me missed Stir Up Sunday for the millionth year in a row! These are more cakey than a traditional steamed pudding but have all the flavours you expect from a Christmas pudding, plus individual portions are always cute - and you can always have two!
Individual Mini Christmas Puddings
Serves 6
Ingredients
150g Raisins
75g dried mixed fruit
75g Medjoul dates, destoned & chopped
50g Glace cherries, plus 6 extra to top each pudding
Zest & Juice of 1 Orange
160g brown sugar
160g butter plus extra to grease the moulds
2 eggs
80g self raising flour
1 tbsp mixed spice
50g chopped Brazil nuts
50g chopped walnuts
40g breadcrumbs
Method
Grease the moulds with butter, line with cheesecloth/muslin or baking parchment if you don't have muslin.
Add the raisins, mixed fruit, dates, cherries and orange juice and zest to a bowl, mix and set aside.
Beat together the sugar and butter until light and fluffy. Add the eggs and continue to mix then add the flour slowly until all combined. Fold in the spice, nuts and breadcrumbs then add the bowl of dried fruit ingredients. Stir gently but ensure all the ingredients are well distributed.
Pre-heat the oven to 160C Fan. Fill each mould, level the top and tie the muslin. Encase each mould in foil and place into a deep baking tray. Fill the tray with boiling water from the kettle and place in the oven. Cook for 2 hours. Check to ensure the water doesn't evaporate completely top up with boiling water if necessary.
Remove from the oven and tray and allow to cool. When ok to handle, unwrap the muslin and allow to cool completely or serve warm. These will keep for up to 2 weeks in an airtight tin. Serve with brandy butter or cream top with a cherry.
