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    Thursday, December 17, 2015

    Quick christmas puddings recipe

    Quick christmas puddings recipe

     1 tablespoon parisienne essence
     2 eggs, at room temperature
     2 tablespoons plain flour
     1/2 teaspoon ground cinnamon
     1/2 teaspoon ground nutmeg
     Melted butter, to grease
     100g sultanas
     100g pitted dates, coarsely chopped
     80g raisins
     80g dried apricots, coarsely chopped
     125ml (1/2 cup) brandy
     100g butter, at room temperature, cubed
     100g (1/2 cup, firmly packed) dark brown sugar
     105g (1 1/2 cups) breadcrumbs from day-old bread with crusts removed
     105g (3/4 cup) pecan nuts, roughly chopped
     Warm vanilla custard, to serve

    Quick christmas puddings recipe

    Step 1
    Brush six 160ml (2/3-cup) heatproof microwave-safe ramekins with melted butter to grease.

    Step 2
    Place the sultanas, dates, raisins, apricots and brandy in a medium heatproof bowl. Cover with a lid or double layer of plastic wrap and cook on Low/90watts/10% for 20-30 minutes or until almost all the brandy is absorbed. Set aside, covered, for 30 minutes to cool.

    Step 3
    Use electric beaters to beat the butter and sugar in a medium bowl until just combined. Add the parisienne essence and the eggs, 1 at a time, beating on low speed to combine.

    Step 4
    Sift flour, cinnamon and nutmeg over fruit mixture. Add butter mixture, breadcrumbs and pecan nuts, and use a wooden spoon to mix until combined. Spoon mixture into ramekins. Cover each with 2 pieces of non-stick baking paper and tie with unwaxed string to secure.

    Step 5
    Place 3 ramekins on a microwave-safe rack so they are evenly spaced around outer edge. Cook on Medium-Low or Defrost/350watts/30% for 15 minutes or until a skewer inserted in the centres of the puddings comes out clean. Repeat with the remaining puddings. Serve with warm vanilla custard.

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    Item Reviewed: Quick christmas puddings recipe Rating: 5 Reviewed By: Mrs. Chef
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