Mini Christmas Fruit Puddings
Delight your holiday guests with these charming Mini Christmas Fruit Puddings—perfectly portioned individual desserts packed with festive flavors! Infused with a medley of mixed dried fruits, zesty orange, and a splash of brandy or rum (optional), these mini puddings are moist, spiced, and utterly indulgent. They're baked in a muffin tin for convenience and topped with a drizzle of snowy white icing, finished with adorable holly-shaped fondant decorations for a festive flourish. Quick to prepare in just 20 minutes, this recipe is a modern twist on the classic Christmas pudding, making it ideal for holiday gatherings or edible gift-giving. Serve these mini masterpieces warm or at room temperature, and enjoy the perfect balance of sweetness, spice, and holiday cheer!
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Recipe Information
Ingredients
- 200 g Mixed dried fruit (raisins, currants, chopped apricots, and sultanas)
- 50 g Glacé cherries, halved
- 1 tbsp Orange zest
- 3 tbsp Orange juice
- 2 tbsp Brandy or rum (optional)
- 75 g Unsalted butter, softened
- 75 g Brown sugar
- 1 large Egg
- 75 g Plain flour
- 50 g Breadcrumbs
- 1 tsp Mixed spice
- 0.5 tsp Baking powder
- 50 g Icing sugar
- 1 tsp Milk (for icing)
- 20 g Red and green fondant (for decoration)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
Lightly grease a muffin tin or small ramekins for six mini puddings.
In a bowl, combine the dried fruit, glacé cherries, orange zest, orange juice, and brandy (if using). Let it sit for 10 minutes to absorb the flavors.
In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the egg until well combined.
Sift in the flour, baking powder, and mixed spice, then fold into the butter mixture.
Add in the breadcrumbs and the soaked fruit mixture (including any leftover juice) and stir everything together until fully combined.
Divide the mixture evenly among the prepared muffin tin or ramekins, pressing down lightly to ensure there are no air pockets.
Cover the tops loosely with aluminum foil and bake in the preheated oven for 25–30 minutes or until a skewer inserted into the center comes out clean.
Let the mini puddings cool in the tin or ramekins for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the icing, mix the icing sugar with the milk to form a thick, but slightly runny consistency.
Drizzle a small amount of icing over each cooled pudding to resemble snow.
Roll small amounts of the red and green fondant into holly berry and leaf shapes and place on top of each pudding for a festive touch.
Serve the mini Christmas fruit puddings immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 51.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
