Mini Christmas Puddings

This recipe is from Delia's Happy Christmas.

These are made in moments and are cooked in less than an hour, are light textured but have all the flavours of Christmas.

You don’t have to make them at the last minute – they freeze beautifully and re-heat like a dream. Serve with rum sauce, crème fraîche d’Isigny made with Calvados or brandy butter.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video on this page.

Got a question on Delia's recipes? Ask Lindsey

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Gifting mini Christmas puddings without the basins

Asked by: Zenoria

I want to gift some small 175ml Christmas puddings but don't want to lose my little basins. Is there a way to remove them from the basins, re-wrap and store safely?

Answered by Lindsey: Hello, They need to be re-heated in basins. You could let them go cold/solid and then transfer to plastic or foil basins for the recipients to reheat. Kind regards Lindsey

Delia's Mini Christmas Puddings

Asked by: paul ritson

Delias Christmas mini puddings I have made in time for Christmas Day and about to freeze, 19th Dec when the menu says wrap in foil with brandy do I remove them from their individual tins ....hope you don't think I am dense Kind regards & a Merry Christmas Paul

Answered by Lindsey: Hello Paul, As you have made them this soon before Christmas you don’t need to freeze them. Remove them from the basins then put them into an airtight container, sprinkle with a little brandy and cover with the lid. On the day line a baking tray with a piece of foil, (large enough to cover the puddings completely) then place the puddings on the foil, cover them and seal tightly and re-heat as the recipe. We wish you a very Happy Christmas too, Lindsey

Method

First sift the flour, baking powder and mixed spice into a medium bowl, then add the egg and softened butter.

After that, measure the treacle into a glass measuring jug, add the stout and rum and mix these together. Next, pour this mixture into the bowl and, using an electric hand whisk, whisk everything very thoroughly together. Now add the apple, nuts, currants, mincemeat and, finally, the grated orange and lemon zests.

Then mix everything together very thoroughly, and divide the mixture among the 4 well-buttered pudding basins. Top each with a small circle of buttered baking parchment, followed by a 7 inch (18 cm) square of foil large enough to fold under the edges of the basins, making a pleat all the way round to seal.

Now place the basins in the tin and place the tin in the oven.

Next pour in 1 inch (2.5 cm) of boiling water from the kettle and leave to cook for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Then remove them from the oven and let them stand for 10 minutes before carefully running a small knife around each one to turn them out on to warm serving plates.

Garnish each pudding with 3 cranberries on top. If you want to flame the puddings as they go on the table, warm a ladleful of brandy over direct heat and as soon as the brandy is hot, ask someone to set light to it using a long match. Place the ladle, now gently flaming, on top of the pudding – but don't pour the brandy over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company!

Note: If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over.

Re-heat on a baking tray in an oven pre-heated to gas mark 4, 350°F (180°C) for 25 minutes.