Mini Christmas Pudding

Steps to Mini Christmas Pudding

▪ Coarsely chop the walnuts, hazelnuts, candied ginger, dried figs and dates (remember to remove the stone …) and put them in the bowl.
▪ Cover with rum and let it rest for 45 minutes.
▪ Coarsely chop the chocolate.
▪ Put the star anise, the cardamom seeds, the cinnamon, the nutmeg in the mortar and grind well making everything powder.
▪ When 30 have passed, turn on the oven at 356° in static mode.
▪ Put the sugar and butter in the planetary mixer until the mixture becomes creamy.
▪ Add the eggs, one at a time, the second when the first is completely incorporated.
▪ Combine the pounded spice mix.
▪ Stir.
▪ Pour the orange juice and let it absorb.
▪ Combine the dried fruit with the rum and mix again.
▪ Add the chocolate.
▪ Add the self-raising flour.
▪ Stir until you get a homogeneous mixture.
▪ Butter the 8 aluminum molds.
▪ Divide the mixture into molds, cover them with aluminum foil and tighten with a little kitchen twine.
▪ Put them in the baking dish, add water up to half of the molds.
▪ Bake for 45 minutes without ever opening the oven.
▪ Once ready, let them rest for a couple of minutes before turning them out.
▪ Heat the calvados in the saucepan without letting it boil.
▪ Place the pudding on the plate.
▪ Place a maraschino cherry on top.
▪ Light the calvados and pour some over the pudding as you serve.
▪ Mini Christmas Pudding is ready!
▪ Enjoy!

Wine pairing

The soft golden color with bright amber reflections of this passito is in perfect balance with the colors of chocolate, walnuts and hazelnuts, ingredients of the Mini Christmas Pudding.
The chromatic complementarity well anticipates the melting and completion of the fruity notes of apricot and candied orange, of the bouquet with hints of aromatic herbs and honey, of zibibbo with predominant notes of dried fruit and chocolate.