A Very Berry Merry Christmas Pud Recipe
Servings: 2
Ingredients
- 1 x 375 gram pac ready rolled puff pastry
- 6 Tbsp. Luxury mincemeat, about
- 1 x Egg, beaten
- 125 gm Cranberries
- 1 1/2 x Oranges, plus 1 orange , juice of
- 2 Tbsp. Caster sugar, plus 55g/2oz
- 1 1/2 Tbsp. Brandy
- 200 gm Greek lowfat yoghurt
- 4 Tbsp. Softened butter
- 4 Tbsp. Icing sugar
- 7 x Clementines, peeled
- 150 ml Double cream, softly whipped
- 750 ml Red wine
- 1 pch Grnd cinnamon, grnd allspice and grnd ginger
- 1 x Bayleaf
- 4 x Cardamom pods
- 4 whl cloves Fresh mint sprigs, to decorate
Directions
- 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 min, or possibly till golden 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 in to the baking sheet and brush all with beaten egg.
- 4 Bake in the oven for 10 min, or possibly till golden and puffed up. Heat the cranberries in a pan with the juice of 1 orange and 2 tbsp caster sugar and cook till 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 lowfat 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 till smooth. Separate two clementines into segments.
- 7 Cut horizontally through the cooked pastry strips and place the bottom two pcs on a plate. Spread over some mincemeat, followed by the reserved cranberries and clementine segments.
- 8 Replace the top pcs 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 till the sugar has dissolved and turned golden.
- 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 in to the pan. Heat gently for about 5-10 min and pour into heatproof glasses to serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 964g | |
| Recipe makes 2 servings | |
| Calories 1076 | |
| Calories from Fat 399 | 37% |
| Total Fat 45.39g | 57% |
| Saturated Fat 26.85g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 389mg | 16% |
| Potassium 1301mg | 37% |
| Total Carbs 85.6g | 23% |
| Dietary Fiber 8.6g | 29% |
| Sugars 45.13g | 30% |
| Protein 13.57g | 22% |
