About the bake
The Rum and Lime in these Mini Christmas Puddings give a delicious alternative twist, enhanced with the taste of Unrefined Dark Muscovado. For more information on Unrefined Brown Sugars and how they can enhance your Christmas baking visit www.billingtons.co.uk.
Method
Step 1:
Preheat the oven to 180ºC (160ºC fan, gas mark 4). Using an electric mixer, combine the dark muscovado sugar with the butter until light and fluffy.
Step 2:
Add the flour, baking powder and spices, and then mix again until combined.
Step 3:
Slowly add the eggs, followed by all the remaining ingredients for the pudding, mixing together as you go.
Step 4:
Divide the mixture between the pudding moulds and transfer to a large roasting tray. Top each surface of the batter with another circle of baking parchment, then cover each with a square sheet of foil (roughly 10cm), then scrunch the foil around the rim making sure it is airtight.
Step 5:
Transfer the roasting tin to the oven and fill with boiling water from the kettle so that it comes roughly halfway up the side of each pudding mould. Cook for 45 minutes, or until springy and firm to the touch in the centre.
Step 6:
Meanwhile, make the spiced rum mascarpone cream. Beat all the ingredients together in a bowl and store in the fridge until ready to serve with the Christmas pudding.
Ingredients
For the Christmas Pudding
- 100g Billington's Unrefined Dark Muscovado Sugar
- 50g Unsalted butter (softened)
- 125g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Mixed spice
- 1/2 tsp Freshly grated nutmeg
- 2 Medium(s) (lightly beaten)
- 2 tbsp Black treacle
- 75ml Spiced rum
- 100g Apple(s) (peeled, cored & chopped into chunks)
- 75g Currants
- 75g Cranberries (dried)
- 50g Pecan nuts (toasted & chopped)
- 400g Luxury mincemeat
- 1 Orange(s) (zest & juice)
- 2 tbsp Brandy
- 100g Billington's Unrefined Dark Muscovado Sugar
For the Mascarpone
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 2 tbsp Spiced rum
- 100g Mascarpone cheese
- 100g Greek yoghurt
- 1 Lime(s) (grated zest)
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
Utensils
- Electric mixer
- 8x Pudding moulds
- Large roasting tray
- Baking parchment
- Tin foil
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Christmas Pudding
- 100g Billington's Unrefined Dark Muscovado Sugar
- 50g Unsalted butter (softened)
- 125g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Mixed spice
- 1/2 tsp Freshly grated nutmeg
- 2 Medium(s) (lightly beaten)
- 2 tbsp Black treacle
- 75ml Spiced rum
- 100g Apple(s) (peeled, cored & chopped into chunks)
- 75g Currants
- 75g Cranberries (dried)
- 50g Pecan nuts (toasted & chopped)
- 400g Luxury mincemeat
- 1 Orange(s) (zest & juice)
- 2 tbsp Brandy
- 100g Billington's Unrefined Dark Muscovado Sugar
For the Mascarpone
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 2 tbsp Spiced rum
- 100g Mascarpone cheese
- 100g Greek yoghurt
- 1 Lime(s) (grated zest)
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
Utensils
- Electric mixer
- 8x Pudding moulds
- Large roasting tray
- Baking parchment
- Tin foil