A classic Mini Christmas Puddings recipe that takes just 15 minutes to prepare and is ready to eat in just 1 hour!
These cute little puddings decorated with chocolate, spearmint leaves and glace cherries are the most delicious Christmas treat - perfect for dessert, food hampers or homemade gifts.
These cute-as-a-button Mini Christmas Puddings are always a popular Christmas treat!
Serve them for dessert... or do as I like to do and put them into a Christmas foodie hamper for friends and family.
Add some rocky road, White Christmas, 3 ingredient shortbread, super easy gingerbread and homemade Baileys for the ultimate homemade Christmas hamper!
Why You're Going To Love This Recipe
These Mini Christmas Puddings are going to become your go-to Christmas recipe in no time!
Here's why they are so popular:
- No-bake - whether you're a beginner cook or you just don't feel like turning the oven on... no-bake recipes are loved by everyone for their ease and simplicity.
- Just 6 ingredients - there's no need to take a huge shopping list with you to the supermarket for these Christmas pudding balls. With just a handful of ingredients, you'll have a delicious dessert in no time.
- Perfect for gifts or dessert - I absolutely love making a few batches of these Mini Christmas Puddings and giving them to friends, family, neighbours and teachers at Christmas time. They also double as a perfect addition to your Christmas dessert menu too!
- Quick & easy recipe - forget about slaving away in the kitchen for hours! It takes just 15 minutes to prepare these yummy little puddings.
What You Need
Just 6 ingredients is all it takes to make my Mini Christmas Puddings!
Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- fruit cake - you can use any type of fruit cake or Christmas pudding you like. I generally choose a light fruit cake from the bakery section of the supermarket.
- dark chocolate - choose dark chocolate melts or dark cooking chocolate as both melt easily. I generally use Cadbury or Nestle branded chocolate melts.
- brandy - or for a non-alcoholic version, replace the brandy with orange juice.
- white chocolate - for melting over the top of the puddings. Once again, I choose a good quality chocolate.
- spearmint leaves - these are a type of soft jelly lolly that are popular in Australia, particularly over the festive season. There are home brand varieties as well as a version made by Allen's lollies.
- glace cherries - these are soft, sticky and sweet cherries that are generally available in either the baking aisle or the fruit and nuts aisle of the supermarket.
Step By Step Instructions
My mini Christmas pudding recipe couldn't be quicker or easier. I hope you love it as much as I do!
Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Step 1 - Crumble The Cake
Use your hands (or a Thermomix) to crumble the fruit cake or pudding into a large bowl.
Step 2 - Add The Liquids
Add the brandy (or orange juice) and the melted dark chocolate to the crumbled fruit cake mixture.
Mix with a spoon until completely combined.
Step 3 - Roll Into Balls
Take tablespoonfuls of the mixture and roll into balls.
Place onto a flat baking tray.
Step 4 - Decorate
Decorate the mini Christmas puddings by drizzling a teaspoon of melted white chocolate drizzled over the top and adding two halves of a spearmint leaf and half a glace cherry (to resemble Christmas holly).
That's it! So simple and cute, I'm sure they will become a favourite for you each Christmas too.
Expert Tips & FAQ
Yes absolutely! Simply substitute the brandy for orange juice.
You can use any soft green jelly lolly or gummy (such as pieces cut from a green lolly snake).
Store the Mini Christmas Puddings in an airtight container in the fridge for up to 1 week.
Freeze any leftover puddings in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming.
Related Recipes
These Mini Christmas Puddings are always a favourite over the festive season!
Here's some more of my most popular Christmas recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Mini Christmas Puddings
Ingredients
- 750 g fruit cake or Christmas pudding
- 250 g dark chocolate melts or block
- 60 g brandy or substitute (see notes)
- 200 g white chocolate melts or block
- 12 glace cherries halved
- 24 spearmint leaf lollies halved
Instructions
Conventional Method
- Crumble the fruit cake into small pieces and place into a large bowl.
- Melt the dark chocolate in the microwave on 50% power for 3 minutes (or until melted), stirring every 30 seconds.
- Pour the melted chocolate over the crumbled fruit cake.
- Add the brandy (or substitute) and mix together until completely combined.
- Line a large flat baking tray with baking paper.
- Roll tablespoonfuls of the mixture into balls and place onto the prepared tray.
- Melt the white chocolate in the microwave on 50% power for 3 minutes (or until melted), stirring every 30 seconds.
- Use a teaspoon to drizzle a small amount of the white chocolate over the pudding balls, one at a time. Use enough white chocolate so that it covers the top and starts to drizzle down the sides of the balls.
- Add two of the halved spearmint leaves on top of the white chocolate and add half a glacé cherry to the middle.
- Repeat the process with the remaining Christmas pudding balls.
- Chill in the fridge for 1 hour or until the chocolate has set.
Thermomix Method
- Break the Christmas cake or pudding into pieces and place into the Thermomix bowl. Mix for 10 seconds, Speed 8. Set aside in a separate bowl.
- Place the dark chocolate (broken into pieces) into the Thermomix bowl. Melt for 4 minutes, 80 degrees, Speed 2.
- Add the chopped Christmas fruit cake and the brandy (or substitute) to the bowl and mix for 20 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 15 seconds or until completely combined.
- Line a large flat baking tray with baking paper.
- Roll tablespoonfuls of the mixture into balls and place onto the prepared tray.
- In a clean and dry Thermomix bowl, melt the white chocolate for 4 minutes, 80 degrees, Speed 2.
- Use a teaspoon to drizzle a small amount of the white chocolate over the pudding balls, one at a time. Use enough white chocolate so that it covers the top and starts to drizzle down the sides of the balls.
- Add two of the halved spearmint leaves on top of the white chocolate and add half a glacé cherry to the middle.
- Repeat the process with the remaining Christmas pudding balls.
- Chill in the fridge for 1 hour or until the chocolate has set.
Notes
- fruit cake - you can use any type of fruit cake or Christmas pudding you like. I generally choose a light fruit cake from the bakery section of the supermarket.
- dark chocolate - choose dark chocolate melts or dark cooking chocolate as both melt easily. I generally use Cadbury or Nestle branded chocolate melts.
- brandy - or for a non-alcoholic version, replace the brandy with orange juice.
- white chocolate - for melting over the top of the puddings. once again, I generally use a good quality chocolate.
- spearmint leaves - these are a type of soft jelly lolly that are popular in Australia, particularly over the festive season. There are home brand varieties as well as a version made by Allen's lollies.
- glace cherries - these are soft, sticky and sweet cherries that are generally available in either the baking aisle or the fruit and nuts aisle of the supermarket.
- Store - in an airtight container in the fridge for up to 1 week
- Freeze - in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming.
Leave a Reply