Indulgent mini puds with a truly festive feel
(13 votes)
Cook: 40 Mins
Serves: 20
Price: 17p per serving
Nutritional Information
Each 25g serving contains
Energy
402kj
96kcal
402kj
96kcal
5%
Fat
4.2g
4.2g
Med
6%
6%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1608kj/384kcal
Typical energy values per 100g:
1608kj/384kcal
Ingredients
75g Extra Special Brandy & Port Mincemeat
130g Extra Special Mulled Port, Orange & Cherry Christmas Pudding
2 tbsp breadcrumbs
225g ready rolled all-butter puff pastry
Beaten egg (and demerara sugar) to glaze
100ml Chosen by you Extra Thick Courvoisier Cream
50g cream cheese
10g icing sugar
Method
1
Pre-heat oven to 220C/200C Fan/Gas 6.
2
Mix the mincemeat, pudding and breadcrumbs to make the filling.
3
Roll out the pastry to the thickness of a 50p coin and cut out circles about £2 coin size.
4
Fill half the pastry circles with 1 tsp of filling. Brush the edges with egg and top with the remaining pastry circles, pressing them down. Cut 2 slashes in the top. Glaze with egg and sprinkle with demerara sugar.
5
Cook for 10-15 minutes or until golden.
6
Mix the cream, cream cheese and icing sugar together. Dust with extra icing sugar and serve with a quenelle of the cream mixture.