Recipe - A Very Berry Merry Christmas Pud

1 375 gram pac ready rolled
puff pastry
6 tablespoon Luxury mincemeat; about
1 Egg; beaten
125 g Cranberries
1 One half Oranges; plus 1 orange ,
; juice of
2 tablespoon Caster sugar; plus 55g/2oz
1 One half tablespoon Brandy
200 g Greek yoghurt
4 tablespoon Softened butter
4 tablespoon 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 One half orange, remaining
brandy and 300ml/ One half 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 510 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.