Mini Christmas Puddings with Brandy Crème Fraîche

Name: Mini Christmas Puddings with Brandy Crème Fraîche
Yield: Makes 12
Ingredients: ¾ cup (100 g) pitted dates, chopped; Heaping ⅓ cup (75 g) succade (preserved or crystalized fruit), chopped; 2 eggs, beaten; 1 teaspoon ground cinnamon; 1 cup (100 g) dry breadcrumbs; ½ cup (125 ml) brandy or cognac; ½ teaspoon Freshly grated nutmeg; Heaping 1 cup (150 g) raisins; 1 tablespoon ground ginger; Heaping 1 cup (150 g) currants; 3 tablespoons honey or syrup; Grated zest and juice of 1 orange; ¾ cup (100 g) all-purpose flour; 3 tablespoons brandy, or more if you wish to flambé; A pinch of sea salt; 1 teaspoon speculaas spices; ½ cup (100 g) lightly packed brown sugar; 2 tablespoons confectioners’ sugar; 1¼ cups (300 ml) crème fraîche; ⅓ cup (150 g) cold butter, cubed, plus more for the muffin tin

Preparation info

Makes
12

Difficulty
Medium

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

A real Christmas pudding you need to start in October. And it should be done on “stir-up Sunday”: That’s the day that everyone starts their pudding. The joke is that the steamed cake should be drizzled with liquor for weeks to come until Christmas. Not only does this preserve it, but the flavor also intensifies enormously.

If you didn’t think to make it in advance, or simply don’t have time to tend a pudding for two months, you can do it like this. Because you make these mini puddin

Ingredients

Dessert
Christmas
October
Vegetarian

Ingredients

Method