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A Very Berry Merry Christmas Pud

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Ready Steady


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


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 v2.0l.