Mini Christmas pudding white chocolate ganache
● Pitted dates 500 gr
● Mixed Dried fruits 250 gr
● Brandy 30 ml
● Cinnamon ½ tsp
● Cloves ½ tsp
● Ginger ½ tsp
● Bicarbonate 15 gr
● Boiling water ½ litre
● Butter 200 gr
● Brown sugar 350 gr
● 4 x Eggs
● Gluten free self-raising flour ½ kg
● Cream 300 ml
● White chocolate 200 gr
Method:
Step 1. Soak the mixed dry fruits with the Brandy.
Step 2. Place the dates, brown sugar, butter, spices and boiling water in a saucepan and bring to boil.
Step 3. Blend the mixture until smooth. Off the heat, incorporate the bicarbonate and whisk well
until mixture is fluffy and leave aside to cool down a little.
Step 4. Once the mixture is cooled down, add eggs, followed by flour, then marinated dried fruits.
Step 5. Pour the mixture into a mini muffin tray.
Step 6. Bake at 180 degrees for 20 minutes or until cooked through.
Step 7. Heat up cream to simmer, add white chocolate and stir until melted.
Step 8. Serve the sauce on the mini Christmas pudding.
● Mixed Dried fruits 250 gr
● Brandy 30 ml
● Cinnamon ½ tsp
● Cloves ½ tsp
● Ginger ½ tsp
● Bicarbonate 15 gr
● Boiling water ½ litre
● Butter 200 gr
● Brown sugar 350 gr
● 4 x Eggs
● Gluten free self-raising flour ½ kg
● Cream 300 ml
● White chocolate 200 gr
Method:
Step 1. Soak the mixed dry fruits with the Brandy.
Step 2. Place the dates, brown sugar, butter, spices and boiling water in a saucepan and bring to boil.
Step 3. Blend the mixture until smooth. Off the heat, incorporate the bicarbonate and whisk well
until mixture is fluffy and leave aside to cool down a little.
Step 4. Once the mixture is cooled down, add eggs, followed by flour, then marinated dried fruits.
Step 5. Pour the mixture into a mini muffin tray.
Step 6. Bake at 180 degrees for 20 minutes or until cooked through.
Step 7. Heat up cream to simmer, add white chocolate and stir until melted.
Step 8. Serve the sauce on the mini Christmas pudding.