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These mini puddings can be made ahead, then reheated in the oven or microwave. The recipe makes ten.
Ingredients: 2 large pears, peeled, quartered, cored and grated :: 50g/2oz fresh ginger, peeled and finely grated :: 200g/8oz ready-to-eat pitted prunes, chopped :: 500g/1lb 2oz luxury mixed dried fruit :: 200g/8oz ready-to-eat dried apricots, chopped :: finely grated zest and juice of one lemon :: 1 tsp ground mixed spice :: 5 tbsp brandy or rum :: 85g/3oz self-raising flour :: 50g/2oz fresh white breadcrumbs :: 100g/4oz blanched almonds, chopped :: 115g/4oz blanched almonds, chopped :: 115g/4oz dark muscovado sugar :: 115g/4oz butter, chilled :: 2 eggs, beaten.
To serve: Silver leaf :: 10 small bay leaves :: 284ml carton double cream, softly whipped :: 20 fresh cranberries
Time: 45-55 minutes, plus 1.5 hours cooking and 40 minutes reheating or five minutes in the microwave.
Method:
1. In a large bowl, mix together the pears, ginger, prunes, dried fruit, apricots, lemon zest and juice, spice and brandy or rum.
2. Stir in the flour, breadcrumbs, almonds and sugar. Coarsely grate the chilled butter into the bowl, stirring everything frequently so the butter doesn't lump together. Stir in the eggs.
3. Preheat the oven to fan 130 degreex C,/ Gas Mark 2 / fan oven 150 degrees C. Lightly grease ten 150ml metal pudding moulds. Cut out ten 23cm squares of muslin and use to line each mould. Divide the mixture evenly between each mould, doming it up in the centre. For each pudding, bring the muslin up over the mixture and tie securely with string so the pudding is moulded into a ball.
4. Stand the moulds in a large roasting tin and pour boiling water into it to a depth of 2cm. Cover the tin with foil, tucking the ends under the rim. Carefully transfer to the oven and bake for 1.5 hours until the puddings feel firm. Lift the moulds out of the roasting tin and leave to cool. Remove the puddings from the moulds and store them in a large plastic container (they keep for up to eight weeks).
5. To reheat, return the wrapped puddings to the moulds and roasting tin and reheat for 40 minutes, as in step 4. Alternatively, reheat (wrapped but out of the moulds) on a plate in the microwave on medium for five minutes, in two batches of five puddings.
6. To serve, brush a little silver leaf over each bay leaf. Peel the muslin away from the puddings and sit them in muffin cases. Pop a spoonful of cream on top, push in a bay leaf and add the cranberries.
This recipe is taken from the fantastic Christmas Made Easy, edited by Mary Cadogan and written by BBC Good Food Magazine staff. The book is reviewed in this month's magazine.
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