Mix & match mini Christmas puddings

Name: Mix & match mini Christmas puddings
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 serving a little butter, for greasing; 1 zest orange; 100 grams grated carrot; 50 grams treacle; 200 grams breadcrumb; 200 grams plain flour; 250 grams vegetarian suet; 2 larges eggs, lightly beaten; 200 milliliters stout; 250 grams light muscovado sugar; 100 grams mixed peel, dried apricots, dates, stem ginger or glacé cherry, all chopped (or 1 tbsp per pud); 4 teaspoons mixed spice, ground cloves or cinnamon (or ½ tsp per pud); 4 Tbsps orange juice, Sherry or brandy (or ½ tbsp per pud); 100 grams almonds, pecans, walnuts, chopped (or 1 tbsp per pud); 400 grams raisins, sultanas or currant, or a mixture

The recipe Mix & match mini Christmas puddings can be made in around 2 hours and 40 minutes. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 39g of fat, and a total of 734 calories. It will be a hit at your Christmas event. This recipe from BBC Good Food requires glacé cherry, orange zest, stout, and eggs. If you like this recipe, you might also like recipes such as Mix 'n Match Mini Cheesecakes, Mini Christmas Puddings, and Mix & Match Kabobs.

Instructions

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.

Ingredients you will need

Butter

Base

Equipment you will use

Mixing Bowl

Stir your choice of dried fruits, spices and liquid, plus nuts if you are using, into the base mixture. If youre 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).

Ingredients you will need

Fruit

Spices

Base

Nuts

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.

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

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 youre 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.

Ingredients you will need

Powdered Sugar

Water

Equipment you will use

Knife

Oven

Equipment

Ingredients

Servings:

1serving

a little butter, for greasing 1

zest orange 100grams

grated carrot 50grams

treacle 200grams

breadcrumb 200grams

plain flour 250grams

vegetarian suet 2larges

eggs, lightly beaten 200milliliters

stout 250grams

light muscovado sugar 100grams

mixed peel, dried apricots, dates, stem ginger or glacé cherry, all chopped (or 1 tbsp per pud)4teaspoons

mixed spice, ground cloves or cinnamon (or ½ tsp per pud)4Tbsps

orange juice, Sherry or brandy (or ½ tbsp per pud)100grams

almonds, pecans, walnuts, chopped (or 1 tbsp per pud)400grams

raisins, sultanas or currant, or a mixture

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pudding. 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.