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Mini Christmas puddings with brandy butter

Tis the season for Christmas pudding! This delicious mini Christmas puddings recipe with brandy butter is perfect for the festive season!
12
30M
1H
1H 30M

This recipe first appeared in Food magazine.

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Ingredients

Brandy butter

Method

1.Place the dried fruit, dates, candied peel and almonds in a large bowl. Pour over the brandy and stir to combine. Cover with cling film and leave for a few hours to infuse. Preheat the oven to 160°C. Grease 12 x ½-cup dariole moulds or a 12-hole muffin pan with oil.
2.Use an electric beater to cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, one by one, beating well after each addition. Sift the flour and spices over the fruit and stir to coat the fruit evenly. Add the floured fruit to the creamed mixture along with the breadcrumbs and the milk. Mix well.
3.Spoon the pudding mixture into the prepared pans, smoothing the tops with the back of a spoon. Cover each pudding with a circle of baking paper (optional) and then with two small squares of foil, securing them tightly with string if necessary. If you are using a muffin pan, cover the whole pan with a large sheet of tinfoil tucked under the rim tightly.
4.Place the puddings in a large roasting dish and fill with boiling water to come halfway up the sides of the puddings (check the foil will not touch the water at any stage). Bake in the preheated oven for about 1 hour, or until a skewer inserted into the middle comes out clean. Meanwhile, to make the brandy butter, use an electric mixer to beat the butter until light and creamy. Beat in the icing sugar and then finally the brandy.
5.Remove the puddings from the roasting dish, uncover and leave for 10 minutes before removing them from the moulds (run a knife around the edges if necessary). Serve the puddings with a spoonful of brandy butter and a drizzle of runny custard if desired.
  • If you do not have enough roasting dishes or pans, do these in two batches. The remaining mixture will 
keep well in the fridge. – If you aren’t serving them immediately, wrap the cooled puddings in tinfoil and store them in the fridge. They can be reheated in the tinfoil in a hot oven for 30 minutes.
Note

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