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Mini Brandy Christmas Puddings

Mini Brandy Christmas Puddings

Recipe Submitted By: bakingmad

Festive delights. Mini puddings look very impressive and you can make this pudding recipe ahead and heat for 25 minutes on the day!
Perfect as a Christmas gift.
To gift wrap, wrap the pudding in greaseproof paper then tie in a muslin square, add a sprig of holly with raffia for the festive look.

Preparation Time	35 minutes
Baking Time	1 hour
Portions	Makes 24
Skill Level	Easy
Average Rating

Mini Brandy Christmas Puddings Ingredients

250 grams	Butter Unsalted
100 grams	Dark Muscovado Sugar (Billington's)
75 grams	Molasses Sugar (Billington's)
1 grams	Lemon Finely Grated Zest And Juice
1 grams	Apple(s) Grated
3	Happy Eggs medium, Lightly Beaten
175 grams	Breadcrumbs
50 grams	Self Raising Flour (Allinson Nature Friendly) Sifted
1 tsp	Mixed Spice
225 grams	Currants
225 grams	Raisins
175 grams	Prunes Chopped
100 ml	Brandy
100 ml	Ginger Wine
2 tbsp	Billington's Golden Icing Sugar To Serve; Cranberries A Few Coins Sterlised In Boiling Water For 10 Muinutes
	A Sprig Of Holly - to Serve
100 grams	Brandy To Serve , Rum, Drambuie Or Grand Marnier

This recipe uses

How to make Mini Brandy Christmas Puddings

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 170C/150C/ Gas mark 3. Line two x 12 hole muffin tins with paper muffin cases.
Put the butter, Dark Muscovado Sugar and Molasses Sugar 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.
Mix in the eggs, (don’t worry if the mixture’s curdling) along with the breadcrumbs, self raising flour and mixed spice. Stir in the currants, raisins and prunes and finally pour in the brandy and ginger wine.
Give everything a final stir and ask any willing volunteers if they want a turn (then they can make a wish)!
Divide the mixture between the muffin cases and smooth over the top.
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.
Bake for 1 hour, leave the puddings wrapped in their waterbath for up to 1 hour more to cool.
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.
To serve, upturn puddings onto the serving plate, 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.