Christmas Pudding Recipe Individual

Nigella s ultimate christmas pudding from christmas and on the nigella website is quite a large pudding and is cooked in a 1 7 litre basin.

Christmas pudding recipe individual. Get one of our mini christmas pudding recipe and prepare delicious and healthy treat for your family or friends. You don t have to make them at the last minute they freeze beautifully and re heat like a dream. Mix match mini christmas puddings recipe. Sprinkle liberally with brandy and leave to soak overnight.

Add the remaining ingredients and beat until well combined. Grease a large sheet of foil then stick a large sheet of baking parchment on top. Make this vegan christmas pudding as part of a festive feast packed with dried figs raisins. Mix the breadcrumbs spices salt suet and sugar together in a large bowl then add the mixed peel dried fruits and carrots.

Heat oven to 160c 140c fan gas 4 and boil the kettle. Combine the brandy milk and syrup and stir thoroughly into the dry ingredients. Lightly grease the pudding steamers and lids. Cover with pleated pieces of buttered foil the fold allows for expansion with the buttered sides facing the puddings.

Spoon the pudding mixture evenly between each basin. Learn how to cook great mini christmas pudding. We would emphasis that we have not made individual versions however if you were to divide the mixture between the uk individual mini pudding basins moulds then theoretically you would need about 10. People who find traditional christmas pudding too heavy may prefer a slightly lighter version that has a less intense texture and flavour.

This brandy pudding recipe includes pecans candied peel stem ginger and glacé cherries and is served with a beautiful butterscotch sauce. Bespoke festive puddings mean you can customise each one to individual tastes while keeping the rich fruity base the same 2 hrs and 40 mins. Mini christmas pudding recipe. Fill each basin or dariole with pud mixture.

Delia s mini christmas puddings recipe. Mix raisins sultanas currants mixed peel and apricots together in a large bowl. 10 x 150ml pudding moulds. Serve with rum sauce crème fraîche d isigny made with calvados or brandy butter.

Grease 8 x 175ml individual pudding basins then line the base of each with a disc of non stick baking parchment. Put the dried fruit in a large bowl with the alcohol orange zest and juice.