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Recipe Name: A Very Berry Merry Christmas Pud Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 375 gram pac ready rolled
puff pastry
6 Tablespoon(s) Luxury mincemeat, about
1 Egg, beaten
125 Gram(s) Cranberries
1 1/2 Oranges, plus 1 orange
juice of
2 Tablespoon(s) Caster sugar, plus 55g/2oz
1 1/2 Tablespoon(s) Brandy
200 Gram(s) Greek yoghurt
4 Tablespoon(s) Softened butter
4 Tablespoon(s) Icing sugar
7 Clementines, peeled
150 Double cream, softly whipped
750 Red wine
1 Pinch(s) Ground cinnamon, ground
allspice and
Ground ginger
1 Bayleaf
4 Cardamom pods
4 Whole cloves
Fresh mint sprigs, to
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

Nutrition (calculated from recipe ingredients)
Calories: 2134
Calories From Fat: 1164
Total Fat: 130.4g
Cholesterol: 154.1mg
Sodium: 733.3mg
Potassium: 1076.7mg
Carbohydrates: 224.2g
Fiber: 15.7g
Sugar: 43.2g
Protein: 27.1g

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