A Very Berry Merry Christmas Pud Recipe

• 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

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.
4. Place on a greased baking sheet and cook in the oven for about 10 min, or possibly till golden and puffed up.
5. 3 Cut out two strips from the remaining pastry and place on a greased baking sheet.
6. 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.
7. 4 Bake in the oven for 10 min, or possibly till golden and puffed up.
8. 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.
9. 5 Stir in 1 tsp brandy, use a slotted spoon to remove half the cranberries and reserve.
10. Mix the remaining cranberries and juice with the Greek lowfat yoghurt, serve in a tall glass and top with a pastry star.
11. 6 For the Brandy Butter: Place the butter and icing sugar in a mini food processor with 1 tsp brandy and blitz till smooth.
12. Separate two clementines into segments.
13. 7 Cut horizontally through the cooked pastry strips and place the bottom two pcs on a plate.
14. Spread over some mincemeat, followed by the reserved cranberries and clementine segments.
15. 8 Replace the top pcs of pastry and serve with the pastry shapes and brandy butter.
16. 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.
17. 10 Place five peeled clementines in a tall heatproof glass and pour over the syrup.
18. Decorate with a mint sprig and serve with the whipped cream.
19. 11 For the Mulled Wine: Heat the red wine in a pan with the cinnamon, allspice, ginger, bayleaf, cardamom pods and cloves.
20. 12 Remove the zest of 1 orange using a potato peeler and add in to the pan.
21. Heat gently for about 5-10 min and pour into heatproof glasses to serve.

gram pac ready, luxury mincemeat, egg, cranberries, oranges, caster sugar, brandy, yoghurt, butter, icing sugar, clementines, cream, red wine, cinnamon, bayleaf, pods, mint sprigs

Taken from cookeatshare.com/recipes/a-very-berry-merry-christmas-pud-62074 (may not work)