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Mini Christmas puddings
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Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 95 minutes
Ingredients:
Meltedbutter, for greasing
185g butter, at room temperature
65g (1/3 cup, firmly packed) dark brown sugar
60ml (1/4 cup) golden syrup
3eggs, at room temperature
50g (1/3 cup) plain flour
3.75 gm ground nutmeg
2.50 gm ground cinnamon
1.88 gm ground ginger
150g (3 cups) soft breadcrumbs (made from day-old bread with crusts removed)
200g pitted dates, finely chopped
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.
Instructions:
In a large heatproof bowl, mix dates, figs, raisins, apricots, pineapple, cherries, and sultanas. Heat the liqueur in a saucepan over medium-high heat for 1-2 minutes until hot, then pour it over the fruit. Stir well to combine, cover, and let it sit overnight to macerate.
1. Preheat the oven to 160°C.
2. Grease 24 x 30ml (1 1/2 tablespoons) muffin pans with melted butter.
3. In a medium mixing bowl, use electric beaters to combine the butter, sugar, and golden syrup until smooth.
4. Beat in the eggs one at a time, ensuring each addition is well mixed.
Combine the flour, nutmeg, cinnamon, and ginger by sifting over the fruit mixture. Then add the butter mixture and breadcrumbs, mixing thoroughly with a wooden spoon or your hands until fully incorporated.
Spoon the pudding mixture into greased muffin pans and bake in a preheated oven for 22-25 minutes until golden and firm. Allow to cool for 5 minutes in the pans before transferring to a wire rack. Make a total of 60 puddings. When ready to serve, arrange on a large plate and dust with icing sugar before serving.