Name: Little iced Christmas puds
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: British
Ingredients: 1 clementine; 5 tbsp golden rum; 140g golden caster sugar; 85g mix of dried cranberry and raisins; 25g cut mixed peel; 2 x 150g cartons light Greek yogurt; 142ml carton double cream; 50g white chocolate broken in pieces

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Little iced Christmas puds

Little iced Christmas puds

Angela Nilsen

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Serves 4

Easy

Prep: 25 mins - 30 mins

Cook: 5 mins

Plus 1½ hrs cooling and freezing time

A star rating of 5 out of 5.3 ratingsRate

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Not everyone likes a traditional Christmas pudding, and these smaller ones are much lighter than their bigger, traditional counterpart

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 clementine
5 tbsp golden rum
140g golden caster sugar
85g mix of dried cranberry

and raisins
25g cut mixed peel
2 x 150g cartons light Greek yogurt
142ml carton double cream

To serve

50g white chocolate

broken in pieces

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Nutrition: per serving

kcal494
fat23g
saturates13g
carbs60g
sugars39g
fibre1g
protein6g
salt0.22g

low

Method

step 1

Line 4 small pudding-shaped moulds (200ml capacity) with cling film, smoothing it over to fit snugly, leaving an overhang around the edge. Finely grate the zest from the clementine and put it to one side. Squeeze 3 tbsp of juice and put it in a pan with the rum and sugar. Heat gently until the sugar has dissolved. Tip in the cranberries and raisins, and simmer for 2 mins (no more or it will become too thick) to plump up the fruit. Pour into a bowl, stir in the mixed peel and clementine zest, and leave until cold (about 1½ hrs, or you can leave overnight).
step 2

In a medium bowl, beat the yogurt with a spoon until smooth. Whip the cream so it's softly whipped, then fold into the yogurt. Measure off 4 tbsp of the fruit and its syrup, and set aside in a rigid freezer container (freeze for up to a month). Stir the rest into the yogurt mixture. Pour or spoon the mixture into the pudding moulds. Bring the overhang of cling film over the puddings, then cover with foil. Freeze for up to a month.
step 3

For the chocolate stars, cover a baking sheet with baking parchment. Draw 4 star shapes on the paper with a pencil (no need to be too accurate), then turn the paper over. Melt the white chocolate and, using a teaspoon, drizzle 4 star shapes over the pencil outlines. Leave to harden. Freeze the chocolate stars in a rigid freezer container layered between greaseproof paper.
step 4

When ready to use, thaw the extra fruit and syrup at room temperature and the puddings in the fridge for 1 hr. Tip the puddings onto plates and peel off the lining. Serve with some of the sauce spooned over, with a chocolate star propped up against each one (the stars can be used straight from the freezer).

RECIPE TIPS

MAKING IT FOR KIDS

Just use orange juice instead of rum.

Recipe from Good Food magazine, November 2005

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A star rating of 5 out of 5.3 ratings

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