Spoil your loved ones with these decadent mini Christmas puddings. Steamed in individual moulds, they’re perfect to share this festive season.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 160°C. Grease and line the bases of 8 x 3/4 cup (185ml) dariole moulds or ramekins.
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.
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.
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.
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.