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Prune & armagnac puddings with cinnamon stars
Prune & armagnac puddings with cinnamon stars
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Prep Time:
435 minutes
Cook Time:
110 minutes
Total Time:
545 minutes
Impress with this chic Christmas dessert to cap off your holiday festivities.
Ingredients:
  • 300g prune
  • 160g sultana
  • 100g pitted dates, finely chopped
  • 100g raisins, finely chopped
  • 2 tsp finely grated orange zest
  • 185ml armagnac
  • 185g unsalted butter, softened
  • 110g brown sugar
  • 3 eggs
  • 210g breadcrumbs
  • 75g plain flour
  • 5.00 gm mixed spice
  • Icing sugar, to serve
  • Thick cream, to serve
  • 125g unsalted butter, softened
  • 165g brown sugar
  • 60ml armagnac
  • 5.00 gm ground cinnamon
Instructions:
  • In a large glass bowl, mix prunes, sultanas, dates, raisins, and orange zest. Heat Armagnac in a small saucepan over low heat until simmering. Remove from heat and pour over the fruit mixture. Gently stir to combine. Cover with plastic wrap and leave at room temperature overnight.
  • The following day, preheat the oven to 170°C. Prepare eight 3/4 cup (185ml) dariole moulds by greasing and lining their bases with a round baking paper.
  • Beat butter and brown sugar with electric beaters for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in breadcrumbs, flour, spice, and soaked fruit with a wooden spoon until well combined.
  • Evenly distribute the pudding mixture into the moulds, gently tap to settle it, and use the back of a spoon to smooth the surface.
  • Prepare 8 sets of 20cm squares of baking paper and foil by folding them together at the center to create a 2cm pleat. Cover each pudding mold with the foil-side up, securing them with kitchen string, and scrunching the paper and foil around the string. Place the molds in a roasting pan and fill with enough boiling water to reach halfway up the sides of the moulds. Bake for 1 hour 45 minutes, then allow to cool for 10 minutes before removing from the pan.
  • For the cinnamon stars, cream the butter and sugar together using an electric mixer until light and fluffy. Mix in the Armagnac and cinnamon until fully incorporated. Transfer the mixture onto a baking tray and shape it into a 2cm-thick disc using a palette knife. Chill in the freezer for 30 minutes until almost firm. Cut out 8 stars using a 3cm star-shaped cutter dipped in hot water. Keep the stars chilled until serving.
  • Flip the hot puddings onto plates, sprinkle with icing sugar, add a cinnamon star on top, and serve promptly with thick cream.

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