Try this A Very Berry Merry Christmas Pud recipe, or contribute your own.
Suggest a better descriptionPreheat 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. NOTES : Chef - Antony Worrall Thompson Recipe by: Rezdy Steady Cook
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Serving Size: 1 Serving (1003g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1084 | ||
Calories from Fat: 262 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 170mg | 52 % | |
Sodium 345.2mg | 12 % | |
Potassium 1473mg | 39 % | |
Total Carbohydrate 60g | 18 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 52g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1084
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