Mini Christmas puddings with lime and mascarpone - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
- 100 g Unrefined dark muscovado sugar
- 50 g Butter (unsalted) softened
- 125 g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Mixed spice
- ½ tsp Nutmeg freshly grated
- 2 Egg(s) (free range) medium, lightly beaten
- 2 tbsp Black treacle
- 75 ml Spiced rum
- 100 g Apple(s) peeled, cored and chopped into chunks
- 75 g Currants
- 75 g Cranberries (dried)
- 50 g Pecan nuts toasted and chopped
- 400 g Mincemeat luxury
- 1 Orange(s) zest and juice
- 2 tbsp Brandy
For the mascarpone
- 2 tbsp Unrefined light muscovado sugar
- 2 tbsp Spiced rum
- 100 g Mascarpone cheese
- 100 g Greek yoghurt
- 1 Lime(s) grated zest
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1
Preheat the oven to 180ºC (160ºC fan, gas mark 4). Using an electric mixer, combine the dark muscovado sugar with the butter until light and fluffy.
For this step you'll need:
- 100g Unrefined dark muscovado sugar
- 50g Butter (unsalted) softened
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2
Add the flour, baking powder and spices, and then mix again until combined.
For this step you'll need:
- 125g Self-raising white flour
- 1tsp Baking powder
- 1tsp Cinnamon
- 1tsp Mixed spice
- ½tsp Nutmeg freshly grated
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3
Slowly add the eggs, followed by all the remaining ingredients for the pudding, mixing together as you go.
For this step you'll need:
- 2 Egg(s) (free range) medium, lightly beaten
- 2 tbsp Black treacle
- 2 tbsp Spiced rum
- 100g Apple(s) peeled, cored and chopped into chunks
- 75g Currants
- 75g Cranberries (dried)
- 50g Pecan nuts toasted and chopped
- 400g Mincemeat luxury
- 1 Orange(s) zest and juice
- 2 tbsp Brandy
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4
Divide the mixture between the pudding moulds and transfer to a large roasting tray. Top each surface of the batter with another circle of baking parchment, then cover each with a square sheet of foil (roughly 10cm), then scrunch the foil around the rim making sure it is airtight.
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5
Transfer the roasting tin to the oven and fill with boiling water from the kettle so that it comes roughly halfway up the side of each pudding mould. Cook for 45 minutes, or until springy and firm to the touch in the centre.
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6
Meanwhile, make the spiced rum mascarpone cream. Beat all the ingredients together in a bowl and store in the fridge until ready to serve with the Christmas pudding.
For this step you'll need:
- 2 tbsp Unrefined light muscovado sugar
- 2 tbsp Spiced rum
- 100g Mascarpone cheese
- 100g Greek yoghurt
- 1 Lime(s) grated zest