Little iced Christmas puds

Name: Little iced Christmas puds
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 clementine; 5 Tbsps golden rum; 140 grams golden caster sugar; 85 grams mix of dried cranberry and raisins; 25 grams cut mixed peel; 2 x 150g cartons light Greek yogurt; 142 milliliters carton double cream; 50 grams white chocolate, broken in pieces

Little iced Christmas puds takes approximately 2 hours and 5 minutes from beginning to end. This recipe serves 4. One serving contains 458 calories, 2g of protein, and 17g of fat. Head to the store and pick up clementine, g cartons greek yogurt, mix of cranberry and raisins, and a few other things to make it today. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Christmas. It works well as a reasonably priced dessert. Users who liked this recipe also liked Iced Christmas-pudding mousse, Spiced & iced Christmas trees, and Hot coconut & raspberry puds.

Instructions

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.

Ingredients you will need

Clementine

Juice

Sugar

Rum

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cranberries

Raisins

Fruit

Sugar

Pour into a bowl, stir in the mixed peel and clementine zest, and leave until cold (about 1 hrs, or you can leave overnight).

Ingredients you will need

Clementine

Candied Orange Peel

Equipment you will use

Bowl

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.

Ingredients you will need

Yogurt

Cream

Fruit

Syrup

Equipment you will use

Bowl

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.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

White Chocolate

Chocolate

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Fruit

Syrup

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).

Ingredients you will need

Chocolate

Sauce

Equipment

Ingredients

Servings:

clementine 5Tbsps

golden rum 140grams

golden caster sugar 85grams

mix of dried cranberry and raisins 25grams

cut mixed peel 2

x 150g cartons light Greek yogurt 142milliliters

carton double cream 50grams

white chocolate, broken in pieces

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.