Monday, November 21, 2011

Mini Christmas Puddings

Over at Karen Blixens Jul Blog, I did a post about making mini Christmas puddings.

I love Christmas pudding, I would even insist on having it if it was 30 degrees outside. But these mini-puddings are a great alternative, they are cute, cold, have chocolate and extra alcohol in them - perfect.

They are really quick and simple to make if you buy a pre-made pudding. But since Lion's doesn't deliver to Denmark I made my very first pudding - it was worth it, it was so delicious.

My next post on Karen Blixens Jul Blog will be on Wednesday - so stay in touch!



Mini Christmas Puddings

350g cooked and cooled pudding
125 g good quality dark chocolate
100g white chocolate
2 tablespoons of golden syrup
60 ml sherry, brandy or spirit of choice
red and green glace cherries or red and green snakes

Method

Break up the pudding in a bowl. Melt the dark chocolate in a double-boiler and add melted chocolate to pudding, combine well. Roll heaped teaspoons of pudding mixture into little balls and place on tra to cool. Hint: keep a small bowl of water beside you and keep you hands moist when rolling the puddings, the mixture won't stick to your hands. Once the mixture is cool and the mini puddings have set, melt the white chocolate. Dribble a little bit of the white chocolate on top of each pudding to resemble icing. Let cool slightly. Cut cherries or snakes into little pieces to resemble a red berry and green leaves. Place one red cherry and two leaves on top of each pudding. Cool and eat.


If you want to try your hand at making a Christmas Pudding, below is a really tasty recipe.

Steamed Christmas Pudding

450g (3 cups) mixed fruit (currents, sultanas, candied orange peel, glace cherries)
120g (3/4 cup) chopped seedless dates
125g (3/4 cup) chopped raisins
3/4 cup water
1 cup brown sugar, lightly packed
100g butter
1 teaspoon bicarbonate of soda
2 teaspoon baking powder
2 eggs, lightly beaten
1 1/ cup plain flour
1 teaspoon mixed spice (ground cloves, nutmeg)
½ teaspoon ground cinnamon
2 tablespoons dark rum (whiskey or brandy can also be used or orange juice for an non-alcoholic alternative)

Method

Combine fruit, water, sugar and butter in saucepan. Stir constantly over heat until butter is melted and sugar dissolved. Bring to the boil, reduce heat, simmer uncovered 6 minutes, stir in soda. Transfer mixture to a large bowl, cool to room temperature, then stir in eggs, sifted dry ingredients and rum.

Place mixture into a well-greased 10 cup steamer or basin, steam for 5 hours.

How to steam pudding
Fill the pudding mixture into well-greased aluminium or ceramic steamer (2 litre, 8 cup capacity). Cover with pleated baking paper and foil, securing with kitchen string or lid.

Place pudding in large boiler with enough boiling water to come halfway up sides of steamer. Cover with tight-fitting lid, boil for 4 hours, replenish boiling water as necessary during cooking time. When cold, store pudding in steamer in refrigerator for up to 6 weeks. If storage time is to be any longer, remove the pudding from the steamer after 10 minutes, cool to room temperature, wrap in plastic wrap or bag then foil, store in refrigerator.

1 comment:

  1. Hey Chicka,

    Hope everything is still going well for you over there... just a quick note on the mini Xmas Puds - I always had trouble mixing through the dark choc into the pudding mixture, until I worked out that after I crumble it, I stick it in the microwave for about 10-20seconds which just starts warming the pudding through - this makes it much easier to mix the chocolate through - well, it works better for me anyway.

    Wishing you a Merry Christmas too! :)

    ReplyDelete