Super speedy mini Christmas puddings you can pop in the oven to cook whilst you are eating the main course and they are ready to serve in just 40 minutes
Mini Christmas Puds
Makes 6 or 8 puddings
Preparation time 20 minutes
Soaking time 48 hours
Cooking time 40 or 55 minutes
Ingredients
- 100g Whitworths Little Jewel Cranberries
- 100g Whitworths Sunshine Sultanas
- 100g Whitworths Juice Locked Raisins
- 30g candied mixed peel
- 80ml dark rum
- 75g unsalted butter, diced
- 100g dark brown sugar
- 75g plain flour
- 1 tsp ground mixed spice
- ½ tbsp black treacle
- 2 medium eggs, lightly beaten
- 1 small cooking apple, peeled & grated
Method
- Soak the cranberries, sultanas, raisins and peel in rum for 48 hours.
- Preheat oven to 180oC (160oC for fan oven), Gas Mark 4.
- Grease 8 cups of a deep muffin tin, leave the 4 corner cups ungreased. For larger traditional shaped puddings grease 6 individual pudding tins and place them into the centre cups of the muffin tin.
- Beat the butter and sugar together then fold in the flour and mixed spice.
- Add the black treacle and gradually beat in the eggs.
- Fold in the rum-soaked fruit and apple, then spoon into the greased cups or pudding tins.
- Fill the corner cups with boiling water and bake on the bottom shelf of your preheated oven for 40 minutes or 55 minutes if using pudding tins.
- Ease the puddings from the tin using a blunt knife.
- Enjoy hot with custard, cream or brandy butter.
Recipe courtesy of Whitworths
Tagged in Recipes