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White chocolate, cranberry & pistachio puddings
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Delicious single-serve nutty puddings, perfect for holiday entertaining or gifting.
Ingredients:
  • Melted butter, to grease
  • 200g butter, at room temperature
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) sweetened condensed milk
  • 180g pkt White Chocolate Melts, melted
  • 225g (1 1/2 cups) self-raising flour
  • 70g (1 cup) fresh white breadcrumbs (made from day-old bread)
  • 140g (1 cup) pistachios kernels, coarsely chopped
  • 170g dried cranberries
  • Icing sugar, to dust
  • Pistachio kernels, extra, chopped, to serve
Instructions:
  • Preheat oven to 180°C. Grease eight 250ml (1-cup) capacity pudding moulds or ovenproof dishes with melted butter and line the bases with non-stick baking paper.
  • In a bowl, cream together butter and sugar with an electric beater until pale and creamy. Mix in milk and vanilla until well combined. Add eggs one at a time, beating thoroughly after each addition. Stir in chocolate until fully incorporated, then transfer the mixture to a large bowl.
  • Gently combine flour, breadcrumbs, pistachios, and dried cranberries until well mixed. Fill prepared molds with the mixture and use the back of a spoon to ensure smooth tops.
  • 1. Cut eight 16cm-square pieces of non-stick baking paper and foil. Place the paper on top of the foil, folding it to create a pleat in the center. Secure by tying a double piece of kitchen string around the foil. Fold the foil and paper back over the string to cover the puddings.
  • Place the moulds in a roasting pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the moulds. Bake for 1 1/2 hours or until a skewer inserted into the centers comes out clean.
  • Let puddings cool in pan for 10 minutes. Unmold onto plates, dust with icing sugar, and garnish with additional pistachios.

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