Mini Christmas eccles cakes

Mini Christmas eccles cakes

Indulgent mini puds with a truly festive feel.

By , 21 September 2015
Mini Christmas eccles cakes
  • Ready in: 40 mins
  • Serves: 20
  • Price: 17p per serving
Nutritional Info
Each 25g serving contains
  • Fat 4.2
    6%
  • Sat Fat 2.4
    12%
  • Sugar 7.1
    8%
  • Salt 0.1
    2%
  • Cals 96
    5%
of your reference intake.
Typical energy values per 100g: 1608kJ/384kcal.
Ingredients
  • 75g Extra Special Brandy & Port Mincemeat
  • 130g Extra Special Mulled Port, Orange & Cherry Christmas Pudding
  • 2 tbsp breadcrumbs
  • 225g ready rolled all-butter puff pastry
  • Beaten egg (and demerara sugar) to glaze
  • 100ml Chosen by you Extra Thick Courvoisier Cream
  • 50g cream cheese
  • 10g icing sugar
Method
  • Pre-heat oven to 220C/200C Fan/Gas 6.

  • Mix the mincemeat, pudding and breadcrumbs to make the filling.

  • Roll out the pastry to the thickness of a 50p coin and cut out circles about £2 coin size.

  • Fill half the pastry circles with 1 tsp of filling. Brush the edges with egg and top with the remaining pastry circles, pressing them down. Cut 2 slashes in the top. Glaze with egg and sprinkle with demerara sugar.

  • Cook for 10-15 minutes or until golden.

  • Mix the cream, cream cheese and icing sugar together. Dust with extra icing sugar and serve with a quenelle of the cream mixture.