Golden Grand Marnier puddings desserts recipes
Ingredients
250g dried apricots
100g dried pears
100g glace ginger
100g dried pineapple
1 small red apple, peeled, cored, finely chopped
125ml (1/2 cup) Grand Marnier
Melted butter, to grease
125g butter, at room temperature
80g (1/2 cup, lightly packed) brown sugar
100g (1/2 cup) caster sugar
3 eggs
60g (1 cup) fresh white breadcrumbs
115g (3/4 cup) self-raising flour
1 teaspoon mixed spice
Icing sugar, to dust
Vanilla custard, to serve
Golden Grand Marnier puddings desserts recipes
Method
Step 1
Use kitchen scissors to cut the apricots, pears, ginger and pineapple into 5mm pieces. Place in a glass or ceramic bowl. Stir in the apple and Grand Marnier. Set aside for 1 hour to macerate.
Step 2
Preheat oven to 170°C. Brush eight 250ml (1-cup) capacity pudding moulds with melted butter to grease. Line the bases with non-stick baking paper.
Step 3
Use an electric beater to beat the butter and combined sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Add the breadcrumbs, flour and mixed spice, and stir until just combined. Add the fruit mixture and stir until well combined.
Step 4
Spoon the fruit mixture evenly among the prepared moulds and smooth the surfaces. Cut eight 15cm squares of foil. Fold in the centre to make a small pleat. Place over the moulds and secure.
Step 5
Place the moulds in a large roasting pan. Add enough boiling water to the pan to reach two-thirds of the way up the sides of the moulds. Bake in oven for 1 1/2 hours or until a skewer inserted into the centres comes out clean. Set aside in the moulds for 5 minutes to stand.
Step 6
Run a flat-bladed knife around the insides of the moulds. Turn onto serving plates. Dust with icing sugar and serve with custard.
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