Marcus Wareing's Mini Christmas Puddings with Chantilly Cream
Served with a boozy Chantilly cream, each mini Christmas puddings is a small bite of heaven, perfect for a festive indulgence. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Fruits:
For the Pudding Mixture:
For the Boozy Cream:
To Serve:
Method
Step 1
Place the sultanas, raisins and dried cherries into a medium bowl and pour over the brandy and amaretto. Allow to soak for a few hours or overnight to absorb the alcohol.
Step 2
Pre-heat the oven to 140C fan. Grease 6 x non-stick dariole moulds with butter.
Step 3
Place the dried fruits in a large mixing bowl and combine together with all the other pudding ingredients. Stir very well to evenly mix together.
Step 4
Spoon the mixture evenly into 6 x individual greased dariole moulds and place in a deep roasting tin. Cover the tops with a little circle of baking parchment.
Step 5
Pour in hot water from the kettle to the roasting tin, to come up half way to the pudding moulds to make a bain marie. Cover the whole roasting tin with foil tightly and bake in the pre-heated oven for 2 hours.
Step 6
To make the brandy cream, whisk the double cream, icing sugar, and brandy in a large bowl until soft peaks.
Step 7
7. Remove the puddings from the oven and carefully turn out onto a serving platter. Garnish with redcurrants and dust with icing sugar. Heat some brandy in a small pan and carefully light with a match – pour over the puddings to flambe and serve with the brandy cream alongside.
Chef's Note:
These can be made 6 weeks in advance, feed them weekly with a small amount of alcohol then reheat in the oven (in a bain Marie) for 1 hour.
