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Рецепт A Very Berry Merry Christmas Pud
by Global Cookbook

A Very Berry Merry Christmas Pud
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Ингредиенты

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

Инструкции

  1. Preheat the oven to 220c/425f/Gas 7.
  2. 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.
  3. 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 min, or possibly till golden and puffed up.
  4. 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 in to the baking sheet and brush all with beaten egg.
  5. 4 Bake in the oven for 10 min, or possibly till golden and puffed up. Heat the cranberries in a pan with the juice of 1 orange and 2 tbsp caster sugar and cook till the cranberries burst and soften.
  6. 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 lowfat yoghurt, serve in a tall glass and top with a pastry star.
  7. 6 For the Brandy Butter: Place the butter and icing sugar in a mini food processor with 1 tsp brandy and blitz till smooth. Separate two clementines into segments.
  8. 7 Cut horizontally through the cooked pastry strips and place the bottom two pcs on a plate. Spread over some mincemeat, followed by the reserved cranberries and clementine segments.
  9. 8 Replace the top pcs of pastry and serve with the pastry shapes and brandy butter.
  10. 9 Heat 55g/2oz caster sugar in a pan with juice 1/2 orange, remaining brandy and 300ml/ 1/2 pint water till the sugar has dissolved and turned golden.
  11. 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.
  12. 11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon, allspice, ginger, bayleaf, cardamom pods and cloves.
  13. 12 Remove the zest of 1 orange using a potato peeler and add in to the pan. Heat gently for about 5-10 min and pour into heatproof glasses to serve.