THIRD YEAR ENGLISH LITERATURE STUDENT, NIA, SHARES HER FRIEND’S RECIPE FOR PETITE CHRISTMAS PUDDINGS…
Last year my housemate, Francesca, had this amazing idea of making individual Christmas puddings (does a big one ever get finished?) and putting cocoa powder in them as, let’s face it, regular Christmas pudding isn’t always a fan favourite. So I’ve carefully shadowed her, written up the recipe and voila! Now you too can provide your housemates with festive cheer – and puddings for days!
280g Caster Sugar
80g Unsalted Butter
200g Plain Flour
40g Cocoa Powder
2tsp Baking Powder
30g Chopped Walnuts
50g Chopped Cranberries
275g Royal Icing Sugar
8tsp Cold Water
Makes 12 puddings.
- Preheat the oven to 160° C/320° F/Gas Mark 3 and line a 12 hole muffin tray using butter to grease each hole.
- Blend together the sugar and butter in a bowl using an electric whisk or mixer.
- Beat the eggs together then slowly whisk them into the mixture.
- Sift in the flour, cocoa powder and baking powder and continue mixing.
- Next, pour in the milk, also doing this slowly, and whisk until it reaches a creamy consistency.
- Add the raisins, walnuts and chopped cranberries and envelope them in (saving some of the cranberries for decoration).
- Spoon the mixture evenly into the muffin tray and bake in the oven for 15-20 minutes until there is no residue left on a knife once inserted into them.
- Carefully remove the puddings from the tray and leave to cool before icing.
- For the icing, slowly mix together the icing sugar with 8 tablespoons of cold water to create a thick consistency.
- Teaspoon the icing onto the smaller side of the puddings, adding a little bit at a time so that it gently drips down the sides. Make sure not to heap too much icing on top as you won’t be able to achieve the dripping effect. For extra decoration, place the leftover mixed cranberries on top of each pudding for the leaves of the puddings.