Mini Christmas Puddings
These are great for christmas gifts (edible ones!) and they are very easy to make. If you are making them for adults they taste good if you put brandy in them.
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Ingredients75g unsalted butter
Decoration150g ready to roll icing
MethodSoak the raisins or cranberries in brandy, port or orange juice for about half an hour. Melt the butter and chocolate either over a pan of simmering water or in a microwave. Stir in the raisins or cranberries and then crumble in the cake. Mix well and leave to cool slightly. Place in the fridge for about 1 hour to firm up and then roll into 10 walnut sized balls. Colour 50g of the icing green roll out on a clean work surface dusted with a little icing sugar and cut into holly leaves using cutters. Colour 10g of the icing red and roll into berries. Roll out the remaining white icing and cut out 10 wiggly circles for the brandy butter and place these on top of each of the mini Christmas puddings. Decorate the christmas gifts with the holly leaves and red berries (dampen the icing underneath to stick onto the cake).
InformationMakes 10 mini Christmas Puddings |
wrote on 6 May, 2013.
These were really easy and I had fun decorating - I covered the top of each cake with a fluted round of ivory icing, then punched out butterflies and flowers from pink icing and stuck them on top, adding details with piped royal icing. They looked really pretty and tasted very indulgent. The recipe made 13 and they were quite large considering they are a cross between a cake and a truffle. I used half raisins & half cranberries and I can imagine they would be nice with brandy in at Christmas. I'll definitely be making them again. For people in the UK, just watch the ginger cake amount - if you use Mcvitie's Jamaica Ginger Cake you'll need 1 and a half cakes.