Individual christmas puddings

Recipes / Vegetarian

Give the traditional elements of Christmas a modern twist with these elegant festive puddings.

Recipe «Individual christmas puddings» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 3:20 minutes. To make this dish at home by prescription from the author Gomer would need: 150g raisins, 150g sultanas, 1/3 cup dried cherries or dried cranberries, 1/4 cup pitted prunes, chopped, 1/4 cup glace cherries, halved , 1/3 cup mixed peel, 150ml brandy, 1/3 cup blanched almonds, chopped , Finely grated zest of 1 lemon, Finely grated zest of 1 orange, 1 1/2 cups fresh white breadcrumbs, 1 tsp mixed spice, 200g dark brown sugar, 2 tbsp treacle, 1/3 cup plain flour, sifted, 1 small apple, grated.

Ingredients:

  • 150g raisins 
  • 150g sultanas 
  • 1/3 cup dried cherries or dried cranberries 
  • 1/4 cup pitted prunes, chopped 
  • 1/4 cup glace cherries, halved 
  • 1/3 cup mixed peel 
  • 150ml brandy 
  • 1/3 cup blanched almonds, chopped 
  • Finely grated zest of 1 lemon 
  • Finely grated zest of 1 orange 
  • 1 1/2 cups fresh white breadcrumbs 
  • 1 tsp mixed spice 
  • 200g dark brown sugar 
  • 2 tbsp treacle 
  • 1/3 cup plain flour, sifted 
  • 1 small apple, grated 
  • 2 eggs, lightly beaten 
  • 110g dry vegetarian suet 
  • Pure cream, raspberries and walnut crumbs , to serve 
  • 2 tbsp self-raising flour 

Instructions

  1. Soak the dried fruits and mixed peel in the brandy in a large bowl overnight.
  2. The next day, grease eight 1 cup (250ml) pudding basins and line the bases with circles of baking paper. Add almonds, zest, breadcrumbs, mixed spice, sugar, treacle, flour, apple, eggs and suet, stirring well to combine. Divide among pudding basins.
  3. Cut out squares of baking paper large enough to cover the basins and larger squares of foil. Lay a piece of foil on top of each piece of baking paper and fold a pleat through the centre. Cover puddings, foilside up, and secure with kitchen string.
  4. Place the puddings in a large saucepan and pour in enough boiling water to come halfway up the sides of the puddings. Cover and steam for 3 hours, topping up water as needed. (The puddings can be steamed, then cooled and kept in the fridge for up to 6 months. To reheat on the day, cover and steam for 30 minutes.)
  5. To make walnut crumbs: Preheat the oven to 180°C and line a baking tray with baking paper. Place flour, sugar, cinnamon and nuts in a food processor and whiz to combine. Add butter and pulse until the mixture comes together in large clumps. Spread onto the baking tray and bake for 20 minutes, stirring once, or until golden. Allow to cool, then break into small clumps and serve.
  6. To serve, drizzle puddings with cream, garnish with berries and walnut crumbs.