Mix & match mini Christmas puddings

Mix & match mini Christmas puddings

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Cooking time

Prep: 1 hr Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Makes 8

Bespoke festive puddings mean you can customise each one to individual tastes while keeping the rich fruity base the same

Nutrition and extra info

Nutrition info

Nutrition per serving (base only)

kcalories
713
protein
9g
carbs
122g
fat
24g
saturates
10g
fibre
3g
sugar
74g
salt
0.71g

Ingredients

  • a little butter, for greasing
  • a little icing sugar, for dusting

For the pudding base

  • zest 1 orange
  • 100g grated carrots
  • 50g treacle
  • 200g breadcrumbs
  • 200g plain flour
  • 250g vegetarian suet
  • 2 large eggs, lightly beaten
  • 200ml stout
  • 250g light muscovado sugar
  • 400g raisins, sultanas or currants, or a mixture

Plus your choice of the following

  • 100g mixed peel, dried apricots, dates, stem ginger or glacé cherries, all chopped (or 1 tbsp per pud)
  • 4 tsp mixed spice, ground cloves or cinnamon (or ½ tsp per pud)
  • 4 tbsp orange juice, Sherry or brandy (or ½ tbsp per pud)

Optional

  • 100g almonds, pecans, walnuts, chopped (or 1 tbsp per pud)

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Method

  1. Mix together all the base ingredients in a large mixing bowl. Grease 8 individual pudding basins or darioles with a little butter, then line the bases with circles of baking parchment.
  2. Stir your choice of dried fruits, spices and liquid, plus nuts if you are using, into the base mixture. If you’re tailoring your puddings for each guest, then weigh out 225g/8oz base mixture per pud, before adding the extras (see brackets after ingredients for individual pud quantities).
  3. Heat oven to 160C/140C fan/gas 4 and boil the kettle. Fill each basin or dariole with pud mixture. Grease a large sheet of foil, then stick a large sheet of baking parchment on top. Cut it into 8 squares, large enough to cover the puds with overhang, and make a small pleat in each. Cover the puddings by scrunching foil round the edges to completely seal. stick a name label, written in biro, on top of each pud to help identify them when serving. sit the puds in a big roasting tin, pour hot water from the kettle into the tin until nearly halfway up the puds, then cook for 1 hr. Cool, then store in an airtight container somewhere cool and dark, for up to 2 weeks.
  4. To serve, turn oven to 180C/160C fan/ gas 5 after the Christmas dinner has come out, and put the puds back into a roasting tin with hot water, as above. Cook for 40 mins, then turn off oven and leave them there if you’re still eating. Carefully turn out onto serving plates, running a knife round the edge to help release, then dust with a little icing sugar and top with holly, if you like.

Recipe from Good Food magazine, December 2011

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Comments

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yummymummy83's picture
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YUMMY! Tried these this christmas. Bought 4 individual pudding moulds and baked the mixture in two batches. They went down a treat. Nice and fruity and zesty. I hate alcohol in any food so I replaced the stout with milk and it worked a treat. Will try and make this recipe as one big pudding next year but not sure how long to cook it for.

police77's picture

Is it possible to microwave individual xmas puddings? If so for how long on a 650watt oven please?

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