Recipe: Mini Christmas Puddings with White Chocolate & Nutmeg Icing



These raw mini Christmas Puddings with white chocolate and nutmeg icing are one of my favourite recipes I have ever made. Maybe because they remind me of Christmas, or maybe because I sneaked a little whiskey into the recipes - very nice and just a teeny tiny bit naughty. Of course, they work really well without the whiskey too so its definitely a non-essential ingredient. Regular Christmas puddings are loaded with sugar and take an age to cook. These little beauties takes about ten minutes to prepare and pop them in the fridge and they are ready to eat about a half hour later.

I really hope you guys get a chance to make these as they are so tasty and the perfect Christmas accompaniment to a cup of tea or coffee (or something a little stronger if the mood takes you). Just a word of warning, you are highly likely to eat the entire batch in one go!!


Ingredients:

For the mini Christmas puddings:

1 cup of raisins

1 cup of pitted dates

1 1/2 cups of almonds

2 tablespoons of whiskey

Juice of half an orange

Juice of half a lemon

Zest of an orange

1 teaspoon of mixed spice

1 tablespoon of maple syrup

One vanilla pod

Pinch of sea salt

For the icing:

1/4 cup of cacao butter

1/4 cup of cashew butter

2 teaspoons of maples syrup

Pinch of sea salt

Grating of nutmeg

Method:

1. Put the raisins, dates, mixed spice, maples syrup, whiskey, lemon juice, orange juice, orange zest, seeds from the vanilla pod and sea salt into a bowl and mix. Allow to soak for 1-4 hour if you have time, but if not, move onto the next step immediately.

2. Add the almonds to a food processor and process until they are broken down into chopped almonds. Add the raisin and date mixture from the bowl to the food processer and process until the mixture forms into a sticky dough.

3. Using your hands, form the sticky dough into ten round balls and place them in a muffin tray or a container and place in the fridge to set.

4. Make the icing by melting the cacao butter in a saucepan over a low heat. Add the cacao butter to a blender along with the cashew butter, maple syrup and a pinch of sea salt. Blend until creamy.

5. Get your mini Christmas puddings from the fridge and spoon a dollop of white chocolate icing on top of each pudding. Then get your nutmeg and a grater and grater a little nutmeg over the icing. Put the puddings back in the fridge to allow to set. This takes about thirty minutes. Store in the fridge.



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