- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- 2 serves veg or fruit
Spoil your loved ones with these decadent mini Christmas puddings. Steamed in individual moulds, they’re perfect to share this festive season.
- Makes8
- Cook time2 hour
- Prep time30 minutes, + cooling time
Ingredients
- 1 cup (160g) sultanas
- 1 cup (160g) chopped raisins
- 1/2 cup (70g) chopped dates
- 1/2 cup (80g) currants
- 1/2 cup (100g) finely chopped glacé cherries
- 1/2 cup (85g) mixed peel
- 1/2 cup (125ml) brandy
- 1/4 cup (60ml) orange juice
- 2 tsp finely grated orange rind
- 185g butter, softened
- 1/2 cup (110g) brown sugar
- 3 eggs
- 3 cups (210g) breadcrumbs
- 1/2 cup (75g) plain flour
- Vanilla custard, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease and line the bases of 8 x 3/4 cup (185ml) dariole moulds or ramekins.
Step 2
Combine the sultanas, raisins, dates, currants, cherries, mixed peel, brandy, orange juice and orange rind in a saucepan over high heat. Cook, stirring, for 5 mins or until it just comes to the boil. Set aside to cool completely.Step 3
Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add fruit mixture, breadcrumbs and flour, and combine.Step 4
Divide the mixture evenly among prepared moulds. Cut 8 squares of baking paper and foil. Place 1 foil square over 1 baking paper square and fold a pleat in the middle. Place over 1 pudding. Use kitchen string to secure. Repeat with remaining puddings.Step 5
Place the puddings into a roasting pan. Pour enough boiling water into the pan to come halfway up the side of each mould. Cover the roasting pan with foil. Bake for 2 hours. Turn puddings onto serving plates. Drizzle with custard to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Allow the puddings to cool down before storing, well wrapped in plastic wrap and stored in an airtight container in the fridge for up to 3 months and in the freezer for up to 6 months.
Festive entertaining at its finest: mini Christmas puddings
Christmas isn’t Christmas without a decadent fruit pudding. The traditional festive dessert has been around for centuries with some references dating back to the 14th century when it started as a slightly savoury porridge known as frumenty with mutton or beef, grains and dried fruits. From there it evolved to include eggs and breadcrumbs to be more similar to the variety we enjoy today. The religious significance dates back to Medieval England when the Roman Catholic Church ordered that pudding be made on the 25th Sunday from Trinity Sunday. This established the pudding’s connection to Christmas.
Once this sweet treat makes an appearance at any festive spread, there’s usually not enough to go around or a tussle over who gets the biggest slice. Our solution? Make these single-serve Christmas puddings so everyone gets a taste. For the perfect dessert to serve at your end-of-year celebrations, whip up these individual delights.
What's the difference between Christmas cake and Christmas pudding?
The main difference between Christmas cake and pudding is in the cooking method. Christmas cake is baked and is a little less dense. It’s served with either marzipan icing or icing sugar. Pudding is steamed or boiled and served with ice cream or custard.
Christmas pud is a hard dessert to beat during the festive period. The rich combination of dried fruits, mixed peels soaked in brandy and fruit juice, then steamed until tender, is irresistibly tasty. Traditional puddings often involve weeks, and even months, of soaking fruit to infuse with flavour. This recipe for mini Christmas puddings boils the dried fruit in brandy and juice to reduce the need for soaking. While this variation works great as is, it’s easy enough to change things up. Not a fan of glacé cherries? Replace them with apricots or cranberries, or even glacé pineapple pieces.
Once you’ve tested out these Christmas mini puddings you may never go back, but if you do prefer a regular-sized pud, then our traditional Christmas pudding will make the perfect centrepiece. Alternatively, if it’s bite-sized puddings you’re after, our plum pudding truffles are the way to go.
How to elevate your festive table with this mini Christmas pudding recipe
Whether you want to make puddings to easily share or need something ridiculously cute on your dessert table, these miniature treats will impress your guests. Served with warm custard, ice cream or a dollop of brandy butter, these little Christmas puddings are a must for holiday season entertaining. They also make a great edible Christmas gift idea when decorated with charming marzipan icing, topped with glacé cherries and wrapped in cellophane with twine or gift boxes.
FAQs
Mini Christmas puds
- Makes8
- Cook time2 hour
- Prep time30 minutes, + cooling time
Ingredients
- 1 cup (160g) sultanas
- 1 cup (160g) chopped raisins
- 1/2 cup (70g) chopped dates
- 1/2 cup (80g) currants
- 1/2 cup (100g) finely chopped glacé cherries
- 1/2 cup (85g) mixed peel
- 1/2 cup (125ml) brandy
- 1/4 cup (60ml) orange juice
- 2 tsp finely grated orange rind
- 185g butter, softened
- 1/2 cup (110g) brown sugar
- 3 eggs
- 3 cups (210g) breadcrumbs
- 1/2 cup (75g) plain flour
- Vanilla custard, to serve
Description
Spoil your loved ones with these decadent mini Christmas puddings. Steamed in individual moulds, they’re perfect to share this festive season.
Method
Step 1
Preheat oven to 160°C. Grease and line the bases of 8 x 3/4 cup (185ml) dariole moulds or ramekins.
Step 2
Combine the sultanas, raisins, dates, currants, cherries, mixed peel, brandy, orange juice and orange rind in a saucepan over high heat. Cook, stirring, for 5 mins or until it just comes to the boil. Set aside to cool completely.Step 3
Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add fruit mixture, breadcrumbs and flour, and combine.Step 4
Divide the mixture evenly among prepared moulds. Cut 8 squares of baking paper and foil. Place 1 foil square over 1 baking paper square and fold a pleat in the middle. Place over 1 pudding. Use kitchen string to secure. Repeat with remaining puddings.Step 5
Place the puddings into a roasting pan. Pour enough boiling water into the pan to come halfway up the side of each mould. Cover the roasting pan with foil. Bake for 2 hours. Turn puddings onto serving plates. Drizzle with custard to serve.