MINI CHRISTMAS CAKES
This recipe makes enough for 24 luxurious mini fruitcakes. They make a thoughtful Christmas gift for neighbors, work colleagues or teachers, or as part of a gift basket. You can decorate them differently by making one for each family member which makes it a lot more fun.
Provided by Ita
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time P12DT10h30m
Yield 24
Number Of Ingredients 22
Steps:
- Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember.
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins.
- Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins.
- Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases.
- Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating.
- Heat jam in the microwave for 10 seconds until warmed and brush onto each cake.
- Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight.
- Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 66.5 g, Cholesterol 46.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 57.9 mg, Sugar 41.5 g
MINI CHRISTMAS PUDS - QUICK N EASY
These look great on a festive platter of sweets. They are super easy to put together and oh so cute! Arnott Royals have a biscuit base topped with marshmallow and coated in dark choc.
Provided by Stardustannie
Categories Candy
Time 10m
Yield 12 mini puds
Number Of Ingredients 4
Steps:
- Melt white choc in microwave.
- Drizzle white chocolate icing over top of biscuit, top each with a imitation cherry (or Jaffa sweet) and decorate with green icing (1/2 mint leave or other green jelly sweet works well here).
- Place in fridge to set.
- Viola -- little christmas puds.
Nutrition Facts : Calories 82, Fat 3.8, SaturatedFat 1.4, Cholesterol 1.2, Sodium 99.7, Carbohydrate 10.7, Fiber 0.4, Sugar 3.4, Protein 1.4
MIX & MATCH MINI CHRISTMAS PUDDINGS
Bespoke festive puddings mean you can customise each one to individual tastes while keeping the rich fruity base the same
Provided by Good Food team
Categories Dessert
Time 2h40m
Yield Makes 8
Number Of Ingredients 16
Steps:
- Mix together all the base ingredients in a large mixing bowl. Grease 8 individual pudding basins or darioles with a little butter, then line the bases with circles of baking parchment.
- Stir your choice of dried fruits, spices and liquid, plus nuts if you are using, into the base mixture. If you're tailoring your puddings for each guest, then weigh out 225g/8oz base mixture per pud, before adding the extras (see brackets after ingredients for individual pud quantities).
- Heat oven to 160C/140C fan/gas 4 and boil the kettle. Fill each basin or dariole with pud mixture. Grease a large sheet of foil, then stick a large sheet of baking parchment on top. Cut it into 8 squares, large enough to cover the puds with overhang, and make a small pleat in each. Cover the puddings by scrunching foil round the edges to completely seal. stick a name label, written in biro, on top of each pud to help identify them when serving. sit the puds in a big roasting tin, pour hot water from the kettle into the tin until nearly halfway up the puds, then cook for 1 hr. Cool, then store in an airtight container somewhere cool and dark, for up to 2 weeks.
- To serve, turn oven to 180C/160C fan/ gas 5 after the Christmas dinner has come out, and put the puds back into a roasting tin with hot water, as above. Cook for 40 mins, then turn off oven and leave them there if you're still eating. Carefully turn out onto serving plates, running a knife round the edge to help release, then dust with a little icing sugar and top with holly, if you like.
Nutrition Facts : Calories 713 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 122 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
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