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Four mini brandy Christmas puddings with cherries on top in a pink gift box Tried & Tested

Mini brandy Christmas puddings

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These little puds are truly festive delights. Mini puddings look very impressive and you can make this pudding recipe ahead and heat for 25 minutes on the day. They are also perfect as a Christmas gift, simply wrap the pudding in greaseproof paper then tie in a muslin square and add a sprig of holly with raffia for the festive look.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

  • 250g 8⅞ oz Butter (unsalted)
  • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 75g 2¾ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 1 1 Lemon(s) finely grated zest and juice
  • 1 1 Apple(s) grated
  • 3 3 Egg(s) (free range) lightly beaten
  • 175g 6¼ oz Breadcrumbs
  • 50g 1⅞ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Mixed spice
  • 225g 8 oz Currants
  • 225g 8 oz Raisins
  • 175g 6¼ oz Prunes chopped
  • 100ml 3½ fl oz Brandy
  • 100ml 3½ fl oz Ginger wine
  • 2tbsp 2tbsp Unrefined golden icing sugar (we use Billington's)
  • 100g 3½ oz Brandy or alcohol of choice

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C fan, gas mark 3). Line two x 12 hole muffin tins with paper muffin cases.

  2. Classic mode Step 2

    Put the butter and sugars into a bowl and cream together with a wooden spoon or hand held electric mix until smooth and fluffy. Add the lemon zest and juice and grated apple.

    Ingredients for this step

  3. Classic mode Step 3

    Mix in the eggs, (don’t worry if the mixture looks like it is curdling) along with the breadcrumbs, flour and mixed spice. Stir in the currants, raisins and prunes and finally pour in the brandy and ginger wine.

    Ingredients for this step

    • 3 3 Egg(s) (free range) lightly beaten
    • 175g 6¼ oz Breadcrumbs
    • 50g 1⅞ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Mixed spice
    • 225g 8 oz Currants
    • 225g 8 oz Raisins
    • 175g 6¼ oz Prunes chopped
    • 100g 3½ oz Brandy or alcohol of choice
    • 100ml 3½ fl oz Ginger wine
  4. Classic mode Step 4

    Give everything a final stir and ask any willing volunteers if they want a turn (then they can make a wish)

  5. Classic mode Step 5

    Divide the mixture between the muffin cases and smooth over the top.

  6. Classic mode Step 6

    Put a large sheet of foil under 2 roasting tins and half fill with boiling water. Rest the muffin trays on top, and cover with foil.

  7. Classic mode Step 7

    Bake for 1 hour, leave the puddings wrapped in their water bath for up to 1 hour more to cool.

  8. Classic mode Step 8

    Wrap puddings individually in foil and store in a cool dark place for up to 2 weeks. Warm through in the same way for 25 minutes when serving.

  9. Classic mode Step 9

    To serve, upturn the puddings onto the serving plate and top each one with a cranberry, if liked. Push in a few sterilised coins. Decorate with a sprig of holly and dust with icing sugar. To flambé, heat the booze gently in a small pan for 2 minutes until just warmed through. Light a taper, ladle the booze onto the pudding, wave the taper near the pudding, then stand well back.