JAN’S “SECRET” NO BAKE MINI PLUM PUDDINGS

Well, here is a big treat for us. My cousin Jan, from Melbourne, Australia has given me this very special Christmas party recipe. She swears by these little gems at Christmas time and has been making them during the festive period for many years. They are absolutely scrumptious!

Good news too, for anyone with gluten intolerances. They are gluten free as long as you check your chocolate used. Jan passed this to me in metric weights. I know I usually use imperial, but for once I will type it out as Jan has written. 60 grams = 2.1 oz

You will need some Petit Four cases to serve them. The quantity below makes 20 mini puddings

60 gr chopped sultanas

60 gr chopped dates

1 tablespoonful crystallised ginger

1 tablespoonful mixed peel

60 gr ground almonds

Grated zest of one orange

2 tablespoonfuls icing sugar

60 gr dark chocolate, grated

1 tablespoonful brandy

1 egg white

Mix all the ingredients together, but you must leave the egg white until last.

Make into small round balls - place in the little cases and then have a thought about how you want to decorate them. So many options:

Jan’s suggestions: 

Cut out some fondant holly leaves/red berries and stick with some glacé icing.

Melt some white chocolate and spoon over a teaspoonful [looks like custard] - I did not have any.

or, her preference:

melt 90gr dark chocolate with 45 gr unsalted butter and spoon over.

Any more ideas?

As Jan says, “they are hard to resist but rich and super yummy”. Thank you, dearest cousin, see you in April!

Just wonderful! If you have any left over [REALLY?] store in the fridge.

If you want to make ahead, mix up everything except the egg white the day before and keep in the fridge.

Note: I think I might use chilli chocolate the next time?