Shortcross Gin Infused Christmas Pudding Bon-Bons

Shortcross Gin Infused Christmas Pudding Bon-Bons


byRademon Estate Distillery

of Co. Down

These little Shortcross Gin infused Christmas Pudding Bon-Bons are super cute and sure to impress your guests this Christmas! A real Christmas treat f Read More

A Party


For the Shortcross Mincemeat:

  • 250g raisins
  • 375g currants
  • 100ml Shortcross Gin
  • 1 lemon zested
  • ½ lemon juiced
  • 300g shredded suet
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • ½ small nutmeg grated
  • 1 large Bramley apple peeled and chopped

For the Bon Bons:

  • 125g best quality dark chocolate
  • 350g Shortcross Infused Mincemeat
  • 60ml Shortcross Gin
  • 2 tbsp Golden Syrup
  • 100g white chocolate
  • Red Royal Icing
  • Green Royal Icing


Soak the raisins and currants in the Shortcross Gin and lemon juice for 1 hr until plumped up, then drain and set the gin aside. Mix all the ingredients together then pour in the gin when everything else is well mixed. Spoon and press into jars. Cover and leave for as long as possible.

Line a baking sheet with cling-film or baking parchment and set it to one side.

Melt the dark chocolate in a heatproof bowl above a pan of simmering water, or in the microwave gently – checking and stirring regularly.

Crumble the prepared Shortcross Gin infused mincemeat into a bowl, add the additional 60ml Shortcross Gin and golden syrup and stir briskly till all is incorporated.

Pour in the melted dark chocolate and stir again.

Allow mixture to chill in the fridge for ten minutes. Pinch out small little pieces of the mixture in roll in your hands to make small balls of mixture.

Place onto the lined baking sheet. Once all the mixture has been used, place the bon bons in the fridge again for another ten minutes.

To decorate, melt the white chocolate then let it cool for about 5 minutes. In the mean time, mould the red and green icing into holly (pictured)

Using a teaspoon, drip a little of the white chocolate on each bonbon, then arrange the holly on top.

Chill again – if kept cold the bon bons will last for a few weeks!

Happy Bon-Bon making!

You may also like

  • Achill Lamb & Rosemary Sausage Harissa Bean Stew

    The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
  • Kylemore Chocolate & Orange Scones

    It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...