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    Thursday, March 03, 2016

    Frangelico steamed pudding desserts recipes

    Frangelico steamed pudding desserts recipes

        250g dried figs, coarsely chopped
        200g prunes, coarsely chopped
        165g craisins (dried cranberries)
        150g currants
        1 orange, rind finely grated
        185ml (3/4 cup) Frangelico liqueur
        Melted butter, to grease
        180g butter, at room temperature
        60g (1/3 cup, lightly packed) brown sugar
        3 eggs
        210g (3 cups) fresh breadcrumbs (made from day-old bread)
        50g (1/3 cup) plain flour
        2 teaspoons mixed spice
        1 teaspoon ground ginger
        Bought vanilla custard, warmed, to serve

    Frangelico steamed pudding desserts recipes

        Step 1

        Combine the fig, prune, craisins, currants and orange rind in a large glass or ceramic bowl. Stir in the Frangelico. Cover and set aside overnight to macerate.
        Step 2

        Brush a 1.5L (6-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
        Step 3

        Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add the fruit mixture, breadcrumbs, flour, mixed spice and ginger. Use a large metal spoon to fold until well combined.
        Step 4

        Spoon mixture into the lined basin. Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on top of the foil. Fold to make a wide pleat in the centre (see tip 1). Place over basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure. Fold the foil and paper back over the string so the pudding doesn't get wet (see tip 2). To make a handle, tie a double piece of string loosely over the top of the basin and tie at each end (see tip 3).
        Step 5

        Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the pan with boiling water. Bring to a simmer over low heat. Use the handle to lower the basin onto the saucer in the pan. Add enough boiling water to reach two-thirds of the way up the sides of the basin. Cover the pan with a tight-fitting lid and simmer, adding more water when necessary, for 2 1/2 hours or until a skewer inserted in the centre of pudding comes out clean (see tip 4).
        Step 6

        Set aside for 10 minutes before turning out onto a serving platter. Cut into wedges and serve with custard.

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    Item Reviewed: Frangelico steamed pudding desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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