Free Recipe A Very Berry Merry Christmas Pud
Recipe Type: R Recipes
Recipe Preparation: bake
Cooking Ingredients for A Very Berry Merry Christmas Pud Recipe
1 375 gram pac ready rolled
-puff pastry
6 tb Luxury mincemeat; about
1 Egg; beaten
125 g Cranberries
1-1/2 Oranges; plus 1 orange ,
; juice of
2 tb Caster sugar; plus 55g/2oz
1-1/2 tb Brandy
200 g Greek yoghurt
4 tb Softened butter
4 tb Icing sugar
7 Clementines; peeled
150 ml Double cream; softly whipped
750 ml Red wine
1 pn Ground cinnamon; ground
-allspice and
; ground ginger
1 Bayleaf
4 Cardamom pods
4 Whole cloves
Fresh mint sprigs; to
-decorate
A Very Berry Merry Christmas Pud Preparation
Preheat the oven to 220c/425f/Gas 7. 1 Use a small cutter to cut out three ”stars” from the pastry, top each with 1 tsp mincemeat and brush a little beaten egg around the edge. 2 Cut out three slightly larger stars from the pastry, place on top of the mincemeat and seal the edges. Place on a greased baking sheet and cook in the oven for about 10 minutes, or until golden brown and puffed up. 3 Cut out two strips from the remaining pastry and place on a greased baking sheet. Cut out small Christmas trees and snowmen from the rest of the pastry, add to the baking sheet and brush all with beaten egg. 4 Bake in the oven for 10 minutes, or until golden brown and puffed up. Heat the cranberries in a pan with the juice of 1 orange and 2 tbsp caster sugar and cook until the cranberries burst and soften. 5 Stir in 1 tsp brandy, use a slotted spoon to remove half the cranberries and reserve. Mix the remaining cranberries and juice with the Greek yoghurt, serve in a tall glass and top with a pastry star. 6 For the Brandy Butter: Place the butter and icing sugar in a mini food processor with 1 tsp brandy and blitz until smooth. Separate two clementines into segments. 7 Cut horizontally through the cooked pastry strips and place the bottom two pieces on a plate. Spread over some mincemeat, followed by the reserved cranberries and clementine segments. 8 Replace the top pieces of pastry and serve with the pastry shapes and brandy butter. 9 Heat 55g/2oz caster sugar in a pan with juice 1/2 orange, remaining brandy and 300ml/ 1/2 pint water until the sugar has dissolved and turned golden brown. 10 Place five peeled clementines in a tall heatproof glass and pour over the syrup. Decorate with a mint sprig and serve with the whipped cream. 11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon, allspice, ginger, bayleaf, cardamom pods and cloves. 12 Remove the zest of 1 orange using a potato peeler and add to the pan. Heat gently for about 5-10 minutes and pour into heatproof glasses to serve. Converted by MC_Buster. NOTES : Chef – Antony Worrall Thompson Recipe by: Rezdy Steady Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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