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Mini Christmas Fruit Puddings: A Festive Bite-Sized Delight

Christmas for me isn’t complete without the familiar scent of fruitcake wafting from the kitchen. As a child, my grandmother, Nana Elsie, always had a monumental fruitcake ready by early December, a tradition she upheld with unwavering dedication. While I appreciated the sentiment, Nana Elsie’s fruitcake was… dense. So dense, in fact, that a slice could likely double as a doorstop. These mini fruit puddings, however, bring all the festive fruitcake flavors into a lighter, more manageable, and utterly adorable treat, perfect for sharing (or not!).

Recipe Overview

Prep Time: 20 minutes
Cook Time: 0 minutes (refrigeration only)
Total Time: 20 minutes + chilling
Servings: Variable, depends on ball size (approximately 40 mini puddings)
Yield: Approximately 40 mini puddings
Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

For the Mixture:

400g pre-made fruitcake, crumbled
60g Copha, melted (vegetable shortening, see notes)
1 tablespoon orange juice or 1 tablespoon cranberry juice

For the Topping:

30g Copha, melted (vegetable shortening, see notes)
40g white chocolate, melted
10g red glazed cherries, or other Christmas-colored edible decorations, finely chopped

Ingredient Notes:

Copha: Copha is a brand of vegetable shortening popular in Australia. If you can’t find Copha, you can substitute it with any solid vegetable shortening that melts well. For a vegan option, use a vegan vegetable shortening block.
Fruitcake: Use a good-quality fruitcake that you enjoy the flavor of. Store-bought or homemade will work perfectly.
Juice: The juice adds moisture and a hint of tang. Cranberry juice works well if you want to avoid alcohol.
Decorations: Get creative! Use chopped glace cherries (red or green), candied citrus peel, or even small Christmas-themed sprinkles.

Equipment Needed

Large mixing bowl
Microwave-safe bowl or double boiler for melting
Measuring spoons and cups
Spatula or spoon
Serving plate or petite patty pans
Knife for chopping decorations

Instructions

Prepare the Fruitcake: In a large mixing bowl, crumble the pre-made fruitcake into small pieces. Ensure there are no large, hard chunks.
Add the Copha: Melt the 60g of Copha. This can be done in the microwave in 30-second intervals, stirring in between, or in a double boiler. Pour the melted Copha over the crumbled fruitcake.
Incorporate the Liquid: Add the 1 tablespoon of orange juice or cranberry juice to the bowl.
Combine the Mixture: Using a spatula or your hands, thoroughly mix all the ingredients. The mixture should be moist enough to hold its shape when pressed together, but not soggy. If the mixture seems too dry, add a little more juice, one teaspoon at a time, until the desired consistency is reached. If it seems too wet, add more crumbled fruitcake to absorb the excess moisture.
Form the Balls: Using your hands, roll the fruitcake mixture into small balls, about 1-inch in diameter. Place the balls on a baking sheet lined with parchment paper or directly onto your serving plate or petite patty pans.
Prepare the Topping: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, or in a double boiler. Once melted and smooth, add the 30g of melted Copha to the chocolate and mix until well combined. This will create a glossy, smooth topping.
Prepare the Decorations: Finely chop the red glazed cherries or any other decorations you are using. Ensure the pieces are small and manageable for decorating the mini puddings.
Assemble the Puddings: Drizzle a small amount of the white chocolate mixture over the top of each fruitcake ball. You can use a spoon or a piping bag for this step.
Decorate: While the chocolate is still wet, sprinkle the chopped decorations over the top of each mini pudding. Gently press the decorations into the chocolate to ensure they adhere well.
Chill: Refrigerate the mini fruit puddings for at least 30 minutes, or until the chocolate topping has set completely. This will also help the puddings to firm up.
Serve: Once chilled, the mini fruit puddings are ready to serve.

Expert Tips & Tricks

Melting Chocolate: When melting white chocolate, be especially careful not to overheat it, as it can seize up easily. Use short bursts in the microwave and stir frequently. A double boiler is a more gentle and reliable method.
Moisture Control: The moisture level of the fruitcake mixture is crucial. If it’s too dry, the balls will crumble. If it’s too wet, they’ll be sticky and difficult to handle. Adjust the amount of juice or fruitcake as needed to achieve the perfect consistency.
Vegan Adaptation: To make this recipe vegan, use vegan vegetable shortening and vegan white chocolate.
Make-Ahead: The fruitcake mixture can be prepared a day or two in advance and stored in the refrigerator. Bring it to room temperature before rolling into balls. The finished puddings can also be made a few days ahead and stored in the refrigerator in an airtight container.
Flavor Boost: For a deeper flavor, add a teaspoon of mixed spice or a dash of vanilla extract to the fruitcake mixture.

Serving & Storage Suggestions

Serve these delightful mini fruit puddings chilled, either directly from the refrigerator or after allowing them to sit at room temperature for a few minutes. They make a perfect addition to a Christmas dessert platter, a festive afternoon tea, or as a sweet treat alongside a cup of coffee or tea.

Store leftover puddings in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To thaw, place them in the refrigerator overnight.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving (Estimate)	% Daily Value (Estimate)
Calories	85 kcal	4%
Total Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	9g	3%
Dietary Fiber	0.5g	2%
Sugars	6g	N/A
Protein	0.5g	1%

Variations & Substitutions

Chocolate Variation: Use dark chocolate or milk chocolate instead of white chocolate for a different flavor profile.
Nutty Twist: Add chopped nuts (walnuts, pecans, almonds) to the fruitcake mixture for added texture and flavor.
Citrus Zest: Add the zest of an orange or lemon to the fruitcake mixture for a brighter flavor.
Spice It Up: Experiment with different spices, such as cinnamon, nutmeg, or ginger, to customize the flavor.
Alcohol Infusion: If you prefer, substitute a tablespoon of rum, brandy, or other liqueur for the orange juice or cranberry juice.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of fruitcake?
A: Yes, you can use any type of fruitcake you like. Just make sure it’s a flavor you enjoy, as it will be the dominant flavor of the puddings.

Q: Can I make these ahead of time?
A: Absolutely! The fruitcake mixture can be made a day or two in advance, and the finished puddings can be stored in the refrigerator for several days.

Q: Can I freeze these mini fruit puddings?
A: Yes, these puddings freeze well. Store them in an airtight container for up to 2 months.

Q: What if my mixture is too dry?
A: Add a teaspoon of juice at a time until the mixture is moist enough to hold its shape.

Q: Can I use a different type of shortening other than Copha?
A: Yes, any solid vegetable shortening that melts well will work as a substitute.

Final Thoughts

These Mini Christmas Fruit Puddings are a delightful and easy way to enjoy the festive flavors of fruitcake without the commitment of a large, dense cake. They’re perfect for sharing, gifting, or simply indulging in a sweet treat during the holiday season. Get creative with your decorations, experiment with different flavors, and most importantly, have fun making them! I’d love to hear how your mini puddings turn out, so please share your photos and feedback – and don’t forget to offer a few to Nana Elsie this year!

Mini Christmas Fruit Puddings Recipe