Little iced Christmas puds

Little iced Christmas puds

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(2 ratings)

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Cooking time

Prep: 25 mins - 30 mins Cook: 5 mins Plus 1½ hrs cooling and freezing time

Skill level

Easy

Servings

Serves 4

Not everyone likes a traditional Christmas pudding, and these smaller ones are much lighter than their bigger, traditional counterpart

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
494
protein
6g
carbs
60g
fat
23g
saturates
13g
fibre
1g
sugar
39g
salt
0.22g

Ingredients

  • 1 clementine
  • 5 tbsp golden rum
  • 140g golden caster sugar
  • 85g mix of dried cranberries and raisins
  • 25g cut mixed peel
  • 2 x 150g cartons light Greek yogurt
  • 142ml carton double cream

To serve

  • 50g white chocolate, broken in pieces

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Method

  1. Line 4 small pudding-shaped moulds (200ml capacity) with cling film, smoothing it over to fit snugly, leaving an overhang around the edge. Finely grate the zest from the clementine and put it to one side. Squeeze 3 tbsp of juice and put it in a pan with the rum and sugar. Heat gently until the sugar has dissolved. Tip in the cranberries and raisins, and simmer for 2 mins (no more or it will become too thick) to plump up the fruit. Pour into a bowl, stir in the mixed peel and clementine zest, and leave until cold (about 1½ hrs, or you can leave overnight).
  2. In a medium bowl, beat the yogurt with a spoon until smooth. Whip the cream so it's softly whipped, then fold into the yogurt. Measure off 4 tbsp of the fruit and its syrup, and set aside in a rigid freezer container (freeze for up to a month). Stir the rest into the yogurt mixture. Pour or spoon the mixture into the pudding moulds. Bring the overhang of cling film over the puddings, then cover with foil. Freeze for up to a month.
  3. For the chocolate stars, cover a baking sheet with baking parchment. Draw 4 star shapes on the paper with a pencil (no need to be too accurate), then turn the paper over. Melt the white chocolate and, using a teaspoon, drizzle 4 star shapes over the pencil outlines. Leave to harden. Freeze the chocolate stars in a rigid freezer container layered between greaseproof paper.
  4. When ready to use, thaw the extra fruit and syrup at room temperature and the puddings in the fridge for 1 hr. Tip the puddings onto plates and peel off the lining. Serve with some of the sauce spooned over, with a chocolate star propped up against each one (the stars can be used straight from the freezer).

Recipe from Good Food magazine, November 2005

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Comments

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quinnan's picture
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I make a few batches of this every year just before Yule. Easy to make really tasty and quick desert.

bristow's picture

I found this recipe very easy to make.
I didnt divert from the original receipe. I used it for a dinner party, which was stunning. Everyone enjoyed it
It was light and delicious to eat and will be making more of these over the festive season and giving to my friends for presents.
Well done on such a festive and low fat pudding. I think I might use my demarle silicon glass fibre moulds as the shapes I have are very festive looking and freeze well without the need for cling film.

bristow's picture

I found this recipe very easy to make.
I didnt divert from the original receipe. I used it for a dinner party, which was stunning. Everyone enjoyed it
It was light and delicious to eat and will be making more of these over the festive season and giving to my friends for presents.
Well done on such a festive and low fat pudding. I think I might use my demarle silicon glass fibre moulds as the shapes I have are very festive looking and freeze well without the need for cling film.

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