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Individual Christmas puds recipe

16 ratings

Make the perfect dessert to your Christmas dinner with these little puddings while the turkey is cooking. These individual Christmas puds are light, fluffy and moist; keep them warm in the steamer. See method

Serves 6
15 mins to prepare and 1 hr 15 mins to cook
502 calories / serving

Ingredients

1 x 410g jar mincemeat
1 orange, finely zested
1 apple, grated
2tbsp treacle
2tbsp brandy
150g (5oz) light muscovado sugar
50g (2oz) suet
2 eggs, beaten
1tsp mixed spice
pinch ground cloves
150g (5oz) self-raising flour
double cream and orange zest, to serve

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2120kj
502kcal 25%
Fat
13g 18%
Saturates
5g 24%
Sugars
74g 82%
Salt
0.4g 6%

of the reference intake
Carbohydrate 97.1g Protein 5.3g Fibre 3.2g

Method

Grease 6 dariole moulds and 6 small squares of tin foil. Add water to a large pan with a steamer attachment and bring to the boil.
Spoon the mincemeat into a large bowl and stir in the orange zest, then pour over the juice of half the orange.
Stir in the remaining ingredients, making sure you add the self-raising flour last. Combine well. Divide the mixture between the moulds and cover well with the foil, curling it under the rim of each mould.
Put the puddings in the steamer, turn the heat down and steam for 1 hour to 1 hour 15 minutes. They will keep warm in the steamer for up to 45 minutes (or make them the day before, then reheat in the steamer for 30 minutes). Serve with thick cream and orange zest.

See more Christmas Dessert recipes