Mini Christmas Puds Quick N Easy Food

MINI CHRISTMAS PUDS - QUICK N EASY

Steps:

• Melt white choc in microwave.
• Drizzle white chocolate icing over top of biscuit, top each with a imitation cherry (or Jaffa sweet) and decorate with green icing (1/2 mint leave or other green jelly sweet works well here).
• Place in fridge to set.
• Viola -- little christmas puds.

MINI CHRISTMAS PUDDINGS

Steps:

• Put the dried fruit in a large bowl with the alcohol, orange zest and juice. Set aside.
• Grease 12 x 150ml (1⁄4 pint) ovenproof cups or individual pudding moulds and line each with a 25.5x25.5cm (10x10in) piece of muslin or baseline with baking parchment. (Don't worry if you only have six moulds - you can bake the puds in two batches, and the un-cooked mixture will happily sit overnight.)
• Put the butter and sugar into a large bowl and, using an electric hand mixer, whisk for 5min until pale and fluffy. Beat in the eggs, one at a time, adding a little flour if the mixture looks as if it might curdle. Using a large metal spoon, carefully fold in the remaining flour, mixed spice, carrot, breadcrumbs, nuts, soaked fruit and alcohol until just combined.
• Divide the mixture among the 12 cups or moulds. Smooth the surfaces, gather the muslin up and over each pudding, then twist and secure with string.
• Preheat oven to 180°C (160°C fan) mark 4. Wrap each pudding in foil, put in a roasting tin and pour in boiling water, two-thirds of the way up the cups. Cover the whole tin with foil, and bake for 21⁄2hr. Cool, remove from cups and wrap puds in foil. Store in a cool dark place for up to one month. Like this? You'll love... How to make a Christmas pudding All-time favourite Christmas pudding The best Christmas puddings Easy gingerbread recipe Ultimate mince pies The best Christmas pudding recipes

MIX & MATCH MINI CHRISTMAS PUDDINGS

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.