Mini brandy christmas puddings - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
- 250 g Butter (unsalted)
- 100 g Unrefined dark muscovado sugar
- 75 g Unrefined molasses sugar
- 1 Lemon(s) finely grated zest and juice
- 1 Apple(s) grated
- 3 Egg(s) (free range) lightly beaten
- 175 g Breadcrumbs
- 50 g Self-raising white flour sifted
- 1 tsp Mixed spice
- 225 g Currants
- 225 g Raisins
- 175 g Prunes chopped
- 100 ml Ginger wine
- 2 tbsp Unrefined golden icing sugar
- 100 g Brandy or alcohol of choice
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1
Preheat the oven to 170°C (150°C fan, gas mark 3). Line two x 12 hole muffin tins with paper muffin cases.
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2
Put the butter and sugars into a bowl and cream together with a wooden spoon or hand held electric mix until smooth and fluffy. Add the lemon zest and juice and grated apple.
For this step you'll need:
- 250g Butter (unsalted)
- 100g Unrefined dark muscovado sugar
- 75g Unrefined molasses sugar
- 1 Lemon(s) finely grated zest and juice
- 1 Apple(s) grated
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3
Mix in the eggs, (don’t worry if the mixture looks like it is curdling) along with the breadcrumbs, flour and mixed spice. Stir in the currants, raisins and prunes and finally pour in the brandy and ginger wine.
For this step you'll need:
- 3 Egg(s) (free range) lightly beaten
- 175g Breadcrumbs
- 50g Self-raising white flour sifted
- 1tsp Mixed spice
- 225g Currants
- 225g Raisins
- 175g Prunes chopped
- 100g Brandy or alcohol of choice
- 100ml Ginger wine
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4
Give everything a final stir and ask any willing volunteers if they want a turn (then they can make a wish)
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5
Divide the mixture between the muffin cases and smooth over the top.
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6
Put a large sheet of foil under 2 roasting tins and half fill with boiling water. Rest the muffin trays on top, and cover with foil.
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7
Bake for 1 hour, leave the puddings wrapped in their water bath for up to 1 hour more to cool.
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8
Wrap puddings individually in foil and store in a cool dark place for up to 2 weeks. Warm through in the same way for 25 minutes when serving.
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9
To serve, upturn the puddings onto the serving plate and top each one with a cranberry, if liked. Push in a few sterilised coins. Decorate with a sprig of holly and dust with icing sugar. To flambé, heat the booze gently in a small pan for 2 minutes until just warmed through. Light a taper, ladle the booze onto the pudding, wave the taper near the pudding, then stand well back.