Mini Christmas Pudding Treats Recipes

MINI CHRISTMAS PUDDING TREATS

Mini Christmas Pudding Treats image

A great little treat that look like Christmas puddings. These little puddings are so quick and simple to prepare. They always disappear quickly. You can use orange juice or water with a little brandy essence if you do not wish to add the alcohol. Measurements are all approximations- the mixture should be moist enough to easily roll into small walnut sized balls. Use any purchased Christmas fruit cake-even home brand turns out OK. Any sized cake is OK. You can add some extra diced glace cherries if you wish. My brother-in-law originally made these from a magazine about ten years ago- we have been making them every Christmas since.

Provided by Jubes

Categories Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 5

Ingredients

700 g fruitcake, store purchased. I prefer a dark fruit cake
1/4 cup orange juice or 1/4 cup water, with some brandy essence added
250 g white chocolate, melted
3 red decorative candies, use red snakes lollies
5 green decorative candies, use green snake lollies

Steps:

Crumble the fruitcake with your hands into a mixing bowl.
Stir in the brandy and mix thoroughly. Add enough of the brandy (or substitute) so that the mixture will easily roll into walnut sized balls. Roll into balls using your hands.
Place the rolled balls onto a lined baking tray.
Melt the chocolate and drizzle over the balls to represent the custard. Use a teaspoon and let the chocolate run down the sides of the little puddings.
Chop the snake lollies using scissors into small slices. Add two green and one red piece to the top of the puddings. Position the lolly pieces lose together, these become the holly atop of the puddings.
Refrigerate until the chocolate has set. Store in an airtight container and keep refrigerated.

Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.9, Cholesterol 2.3, Sodium 70.5, Carbohydrate 19.3, Fiber 0.9, Sugar 11.9, Protein 1.2

MIX & MATCH MINI CHRISTMAS PUDDINGS

Mix & match mini Christmas puddings image

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

Provided by Good Food team

Categories Dessert

Time 2h40m

Yield Makes 8

Number Of Ingredients 16

Ingredients

a little butter , for greasing
a little icing sugar , for dusting
zest 1 orange
100g grated carrot
50g treacle
200g breadcrumb
200g plain flour
250g vegetarian suet
2 large eggs , lightly beaten
200ml stout
250g light muscovado sugar
400g raisins, sultanas or currant , or a mixture
100g mixed peel, dried apricots, dates, stem ginger or glacé cherry , 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)
100g almonds, pecans, walnuts , chopped (or 1 tbsp per pud)

Steps:

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.
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).
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.
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.

Nutrition Facts : Calories 713 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 122 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium

MINI BREAD PUDDINGS

Mini Bread Puddings image

Thses are made in muffin pan, using paper liners, very good, and just enough after a nice meal, for a great dessert. You can try a little cranberry sauce on the top to make it extra good . Mini Bread puddings can be made ahead and reheated in the microwave for a grab-and-go breakfast. They freeze well.

Provided by Chef mariajane

Categories Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
1/2 cup 2% low-fat milk
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 1/2 cups cubed cinnamon raisin bread (about 1/2 - inch cubes)
2/3 cup dried apples (or a combination of both) or 2/3 cup dried cranberries, chopped (or a combination of both)

Steps:

Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
Line a 6-muffin pan with paper baking cups or spray with cooking spray.
Spoon mixture into cups, filling to top.
Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.

Nutrition Facts : Calories 149.9, Fat 3.8, SaturatedFat 1.3, Cholesterol 142.6, Sodium 63.4, Carbohydrate 24.3, Fiber 0.8, Sugar 23.5, Protein 5

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