What is more attractive at Christmas than the usual plate of small puddings? The dough could be formed and frozen per month ahead of time.
This recipe makes a minimum of 24 little Christmas puddings.
Instantly
Ingredients
- 25 g ( .9 oz ) currants
- 25 g ( .9 oz ) mixed peel
- 25 g ( .9 oz ) raisins
- 2 teaspoon brandy
- 100 g ( 3.5 oz ) unsalted butter, softened
- 65 g ( 2.3 oz ) soft light brown sugar
- .5 teaspoon vanilla flavoring
- 1 tablespoons of finely grated orange zest
- 1 tablespoons of finely grated lemon zest
- 2 teaspoon treacle
- 1 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg
- 25 g ( .9 oz ) flaked almonds, toasted
- 200 g ( 7.1 oz ) self-raising flour, sifted
- 25 g ( .9 oz ) ground almonds
- 1 cup demerara sugar
- 100 g ( 3.5 oz ) white-colored chocolate
- 1 cup carol sprigs produced from icing, or chopped glace cherries
Step-by-step
- Place the currants, mixed peel and raisins inside a bowl using the brandy. Stir, cover with cling film and make the fridge to steep for everything from one hour to some week. When you are available it, strain off any remaining liquid, then finely chop the fruit or whizz inside a mixer.
- Preheat the oven to 200C/Mark 6 and line two baking trays with non-stick baking paper.
- Cream the butter, sugar, vanilla and zests.Warm the treacle within the microwave for ten seconds on High and increase the butter mixture combined with the spices. Mix well to mix.
- Roughly crush the toasted almonds together with your hands and increase the butter mixture combined with the flour, ground almonds and chopped fruit. Mix well to mix.
- Roll the mix into walnut-sized balls together with your hands, then roll each ball within the demerara sugar and put around the prepared trays, spacing them a minimum of 2 cm apart. Bake for 10-fifteen minutes, before the biscuits look dry and slightly cracked at first glance. Put aside to awesome on their own trays for around a few minutes, then make use of a palette knife to transfer these to a wire rack.
- As the biscuits are cooling, melt the chocolate, stirring regularly. Slide a sheet of greaseproof paper underneath the rack and spoon in regards to a teaspoonful of chocolate onto each one of the biscuits, allowing it to run lower the edges. Let it set just a little, but even though it is still sticky, press some pretty adornments to the top. I love to use carol sprigs produced from sugar florist paste, Christmas sprinkles or finely chopped glac cherries. Permit the chocolate to create completely before serving.