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    Thursday, December 17, 2015

    Mini Christmas puds recipe

    Mini Christmas puds recipe

     2 teaspoons finely grated orange rind
     185g butter, softened
     1/2 cup (110g) brown sugar
     3 eggs
     3 cups (210g) day-old breadcrumbs
     1/2 cup (75g) plain flour
     Vanilla custard, to serve
     1 cup (160g) sultanas
     1 cup (160g) chopped raisins
     1/2 cup (70g) chopped dates
     1/2 cup (80g) currants
     1/2 cup (100g) finely chopped glacé cherries
     1/2 cup (85g) mixed peel
     1/2 cup (125ml) brandy
     1/4 cup (60ml) orange juice

    Mini Christmas puds recipe

    Step 1
    Preheat oven to 160C. Grease and line the bases of 8 x 3/4-cup (185ml) dariole moulds or ramekins.

    Step 2
    Combine the sultanas, raisins, dates, currants, cherries, mixed peel, brandy, orange juice and orange rind in a saucepan over high heat. Cook, stirring, for 5 mins or until it just comes to the boil. Set aside to cool completely.

    Step 3
    Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add fruit mixture, breadcrumbs and flour, and combine.

    Step 4
    Divide the mixture evenly among prepared moulds. Cut 8 squares of baking paper and foil. Place 1 foil square over 1 baking paper square and fold a pleat in the middle. Place over 1 pudding. Use kitchen string to secure. Repeat with remaining puddings.

    Step 5
    Place the puddings into a roasting pan. Pour enough boiling water into the pan to come halfway up the side of each mould. Cover the roasting pan with foil. Bake for 2 hours. Turn puddings onto serving plates. Drizzle with custard to serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Mini Christmas puds recipe Rating: 5 Reviewed By: Mrs. Chef
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