Dessert

Individual Christmas puddings

Name: Individual Christmas puddings
Prep time: 425 min
Cook time: 200 min
Total time: 625 min
Yield: 8
Ingredients: 150g raisins; 150g sultanas; 50g dried cherry; 50g prune; 50g glace cherry; 55g mixed peel; 150ml brandy; 55g almond; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 105g breadcrumbs; 1 tsp mixed spice; 200g dark brown sugar; 40.00 ml treacle; 50g plain flour; 1 small apple, grated; 2 eggs, lightly beaten; 110g copha (or coconut oil), melted; Pure (thin) cream, raspberries and walnut crumbs (see below), to serve; 40.00 ml self-raising flour; 40.00 ml demerara sugar (see note); 1 tsp ground cinnamon; ¼ cup (25g) toasted walnuts, chopped; 30g chilled unsalted butter, chopped

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

What you need to know before you start

Start this recipe the night before to allow the dried fruit, mixed peel and brandy to soak overnight. If you want to get ahead, you can even make this recipe up to 6 months before you’re planning on serving.

To recreate this recipe at home, you’ll need 8 x 1-cup (250ml) pudding basins, baking paper, foil, a large bowl, zester, grater, a large saucepan with a lid that can hold all 8 puddings, a baking tray and a food processor.

Why are these the best individual Christmas puddings?

When you don’t want to share, these individual Christmas puddings are the perfect option. They pack all the flavour and texture of a traditional pudding into these mini bites that take a fraction of the time to cook.

You’ll love the rich, moist flavour loaded with a mixture of nuts, dried fruit, citrus and brandy, all topped with a drizzling of cream and a crunchy spiced walnut crumb.

What is traditionally in Christmas pudding?

Christmas pudding is often made with dried fruit like sultanas and raisins, lemon and orange peel, distilled alcohol like rum or brandy, brown sugar and warming spices. In traditional puddings from bygone eras, a coin was placed in the centre, the idea being that person who found the coin would have good luck.

Why did my Christmas pudding go mouldy?

If you notice mould on your pudding, it could be due to the conditions in which it’s been stored. Traditionally, puddings can be stored in a cool, dark and dry place. However, in the warm and humid conditions of an Australian summer, it can be better to store your Christmas pudding in the fridge.

What ingredients you’ll need

Raisins, sultanas, dried cherries and pitted prunes: These make up the dried fruit component in this Christmas pudding. They impart sweetness, bite and texture. You can also use dried cranberries if you choose.

Glace cherries: These candied cherries have a concentrated sweet flavour that contrasts beautifully with the rich, dense flavours of the rest of the pudding.

Mixed peel: Candied lemon and orange peels add a zesty, tangy sweetness to brighten the flavours of the pudding.

Brandy: Brandy imparts warmth, richness, spiciness and fruity notes.

Almonds: Blanched chopped almonds add a lovely crunch to contrast the soft dense texture of the pudding.

Lemon: The zest of the lemon adds brightness and a lovely citrus burst.

Orange: Similarly, orange zest is used in the pudding mixture to add freshness.

Fresh white breadcrumbs: The breadcrumbs act as a binding agent to keep the components of the pudding together while contributing to a light and soft texture.

Mixed spice: Composed of spices like cinnamon, nutmeg, allspice and cloves combine to impart a sweet, savoury and spicy aroma to the pudding.

Dark brown sugar: Dark brown sugar has a deep flavour with notes of caramel and molasses. It also contributes to the pudding’s signature rich colour.

Treacle: This thick syrup keeps the pudding moist and imparts a deep complex sweetness.

Plain flour: Flour provides structure to the pudding, helping it keep its shape.

Apple: The subtle sweetness and tartness of apples complement the rich flavours of the pudding, while keeping everything moist.

Eggs: Like the breadcrumbs, the eggs hold the pudding ingredients together while providing moisture and subtle richness.

Copha: Copha is a type of vegetable fat that’s made from hydrogenated coconut oil. It helps to keep foods firm at room temperature, adds richness and is a great vegetarian alternative to butter or suet.

Pure (thin) cream: Finish the puddings with a drizzle of thin cream for richness.

Raspberries: Fresh berries add a touch of sweetness, tartness and visual interest to the complete dish.

Self-raising flour: Self-raising flour contributes to a crumbly, tender texture of the walnut crumb.

Demerara sugar: This type of sugar is minimally processed and coarse in texture, adding extra crunch to the crumb.

Ground cinnamon: Cinnamon adds a beautifully warm spiced aroma to the walnuts.

Walnuts: The key ingredient in the walnut crumb. Walnuts have a slightly earthy and bitter flavour that’s balanced with the richness from the butter and sweetness from the sugar.

Unsalted butter: Butter adds richness and depth, and prevents the walnut crumb from becoming too dry.

How to make individual Christmas puddings

Making these individual Christmas puddings at home can be divided into 3 main components: creating the base of the pudding, steaming the pudding and finishing with a walnut crumb.

While it may seem like a long and complicated process, Christmas pudding can be simple to make if you’re organised and prepared. The pudding comes together in a mixing bowl by combining dried fruit and peels that have been soaked in brandy, nuts, citrus, breadcrumbs, spices, sugar, flour, fruit, treacle and copha.

The mixture is then transferred to the lined pudding bowls and individually wrapped before being steamed in a saucepan with water for 3 hours. Once cooked, turn out the puddings and finish with a crumb mixture of walnuts, sugar, ground cinnamon and butter.

How to store leftover individual Christmas puddings

Wrap each piece of pudding tightly in plastic wrap and place in the fridge or freezer. For extra protection, you may choose to use additional layers of foil or an airtight container. When you’re ready to eat, thaw the frozen pudding overnight at room temperature before resteaming.

How to serve individual Christmas puddings

These mini Christmas puddings are best served warmed with a generous drizzle of cream, fresh raspberries and the homemade walnut crumb. Plate them up on individual plates alongside other festive treats like white Christmas slice, ice cream and chocolate truffles.

Drink pairings with Christmas pudding

When deciding what drinks to serve with these individual puddings, look for flavours that either cut through the richness or lean into the sweetness of the dessert. We recommend a sweet port or sherry, or a warming stout.

If you love these individual Christmas puddings recipe, try this

Don’t feel like sharing this year? You won’t have to with a selection of our best individual treats and sweets to serve up this Christmas:

150g raisins
150g sultanas
⅓ cup (50g) dried cherries or dried cranberries
¼ cup (50g) pitted prunes, chopped
¼ cup (50g) glacé cherries, halved
⅓ cup (55g) mixed peel
150ml brandy
⅓ cup (55g) blanched almonds, chopped
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1½ cups (105g) fresh white breadcrumbs
1 tsp mixed spice
200g dark brown sugar
2 tbs treacle
⅓ cup (50g) plain flour, sifted
1 small apple, grated
2 eggs, lightly beaten
110g copha (or coconut oil), melted
Pure (thin) cream, raspberries and walnut crumbs (see below), to serve

Walnut crumbs (makes ½ cup)

2 tbs self-raising flour
2 tbs demerara sugar (see note)
1 tsp ground cinnamon
¼ cup (25g) toasted walnuts, chopped
30g chilled unsalted butter, chopped

Method

1.

Soak the dried fruits and mixed peel in the brandy in a large bowl overnight.
2.

The next day, grease 8 x 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 copha, 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, foil-side 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 oven to 180°C/160°C fan-forced 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.