make ahead individual puddings

[reindeesandchristmastrees]

So mumsnet is my go to for ideas for party's and ideas as to what to feed. I am having a big party as I am 21 for more times than I wish to remember. We have catering but haven't opted for a pudding and i was planning to do this myself - Ideally I want individual little puds to make ahead - any ideas please? And maybe some finger food types
Thanks

These chocolate fondants are simple to make and can even be cooked from frozen if needed. Personally I prefer an extra couple of minutes cooking time than the recipe suggests. Depends on how many ramekins you have though.

Creme brûlée, chocolate mousse, lemon posset, individual cheesecakes in Lakeland tins, macaroons, mini pavlova, mini eclairs. Pretty much anything you do big can be done small if you have the necessary cookware.

Individual pots of wine jelly, you could add fruit such as grapes or strawberries if you want. Quite economical for a large number, and not as fiddling as individual trifles.

Lemon posset, easy to make, but would have to be done in the morning of the party day.

Jamaican Cream, (layers of yoghurt and soft brown sugar) another economical one. This needs time to stand so the sugar softens to a syrup.

Creme caramels or creme brulee: super easy to make and almost everyone (except vegans) likes them.

I love Mumsnet - thanks so much
May well have a go at mini eclairs as wouldn't need individual dishes - nearly 100 coming to the party but not sure how many will eat a pud?

If you make eclairs I suspect they all will

another thought would be some truffles I suppose

Sticky toffee pudding in individual foil pudding moulds, like deep fruit tart cases. A standard 8 person mix makes about 12. I found that easing out the puddings, dunking them in a bowl of sauce and putting them back in the cases worked well. They freeze very well too. To save chopping/scissoring all the dates, you can get blocks of stoned dates which work just as well.
It freezes very well, so you could make in advance.

For truffles use a 200g bar of plain choc with about 50mls of whipping cream and whip until it looks the colour of milk chocolate. Then add alcohol of choice.
About 2 dessertspoons.
Have done
Whisky and ground dried satsuma peel
Gin and angoustera bitters to give g+t
White choc and peach schnaps
1 tsp of piment d'Espelette and dunked them in white choc
Using milk choc, added drambuie
Etc, etc