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Golden Grand Marnier puddings
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Get ahead for Christmas with these delicious frozen mini puddings - perfect for the big day!
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
  • 2.50 gm mixed spice
  • Icing sugar, to dust
  • Vanilla custard, to serve
Instructions:
  • Cut the apricots, pears, ginger, and pineapple into 5mm pieces using kitchen scissors. Combine them in a glass or ceramic bowl with the apple and Grand Marnier. Let it sit for 1 hour to macerate.
  • Preheat your oven to 170°C. Grease eight 250ml (1-cup) capacity pudding moulds with melted butter and line the bases with non-stick baking paper.
  • In a large bowl, cream the butter and sugar together using an electric beater. Add the eggs one at a time, beating well after each addition. Stir in breadcrumbs, flour, and mixed spice until just combined. Finally, fold in the fruit mixture until well blended.
  • Divide the fruit mixture equally into the moulds and ensure the tops are smooth. Cut eight 15cm squares of foil, fold each in half to create a pleat, and cover the moulds securely.
  • 1. Place the moulds in a large roasting pan and pour enough boiling water to reach two-thirds of the way up the sides of the moulds. Bake in the oven for 1 1/2 hours or until a skewer inserted into the centers comes out clean. Let them rest in the moulds for 5 minutes before serving.
  • Use a flat-bladed knife to loosen the edges of the moulds. Invert them onto serving plates, sprinkle with icing sugar, and enjoy with custard.

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