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INDIVIDUAL CHRISTMAS PUDDINGS

These are excellent to give as a present to someone on their own, although I like them as a change from a large one when entertaining friends. This unusual recipe is one that you can make at the last minute, even on the day required. When making them as a gift, wrap them and give reheating instructions. This fills four 225ml (8fl oz\ pudding basins – metal or foil.

INGREDIENTS

  • 350g (12 oz) mincemeat
  • 75g (3 oz) dates – chopped
  • 110g (4 oz) sultanas
  • 110g (4 oz) raisins
  • 50g (2 oz) chopped blanched almonds
  • 50g ( 2 oz) fresh brown breadcrumbs
  • 1 lemon – grated zest and juice
  • 1 tablespoon black treacle
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon mixed spice
  • 2 large eggs
  • 1 tablespoon brandy

METHOD

Grease the basins and place a circle of greaseproof paper in the bases.

Have ready a large pan which will hold the basins and enough water to come half-way up their sides.

Mix all ingredients together, divide between the basins and level the tops. Place a circle of greaseproof paper on the the surface then cover tightly with foil.

Bring the water to the boil, put in the puddings, cover with the lid and simmer for three hours.

The longer the puddings cook, the darker they become. Top up with boiling water when needed.

If they are to be kept, re-cover and then boil for 1 hour when they are to be eaten.

Serve with cream or brandy butter.

Note: cellophane bags for wrapping can be obtained from Lakeland Ltd.

Posted in Recipes on Nov 01, 2008