Mini Christmas puddings recipe
Ingredients
200g dried figs, finely chopped
150g raisins
100g sultanas
185ml (3/4 cup) coffee-flavoured liqueur
75g red glace cherries, finely chopped
100g glace apricots, finely chopped
75g glace pineapple, finely chopped.
Melted butter, for greasing
185g butter, at room temperature
65g (1/3 cup, firmly packed) dark brown sugar
60ml (1/4 cup) golden syrup
3 eggs, at room temperature
50g (1/3 cup) plain flour
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
150g (3 cups) soft breadcrumbs (made from day-old bread with crusts removed)
basic fruit mixture
200g pitted dates, finely chopped
Mini Christmas puddings recipe
Method
Step 1
To make basic fruit mixture, combine the dates, figs, raisins apricots, pineapple, cherries and sultanas in a large heatproof bowl. Heat the liqueur in a small saucepan over medium-high heat for 1-2 minutes or until hot. Pour the hot liqueur over the fruit mixture and stir well to combine. Cover and set aside to macerate overnight.
Step 2
Preheat oven to 160°C. Brush 24 x 30ml (1 1/2 tablespoons) muffin pans with melted butter to lightly grease. Use electric beaters to beat the butter, sugar and golden syrup in a medium mixing bowl until well combined. Add the eggs one at a time, beating well after each addition.
Step 3
Sift the flour, nutmeg, cinnamon and ginger together over the fruit mixture. Add the butter mixture and breadcrumbs to the fruit and mix with a wooden spoon or clean hands until well combined.
Step 4
Fill the greased muffin pans with some of the pudding mixture and bake in preheated oven for 22-25 minutes or until golden and firm to touch. Set aside for 5 minutes in the pans before transferring to a wire rack to cool. Repeat with remaining pudding mixture to make 60 puddings. To serve, place puddings on a large serving plate and dust with icing sugar
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