Mini Christmas puds recipe
Ingredients
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
Method
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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