Ranges Christmas Puddings
- 750g mixed dried fruit
- 80ml (1/3 cup) brandy
- 80ml (1/3 cup) fresh orange juice
- 200g butter, at room temperature
- 120g (2/3 cup, lightly packed) brown sugar
- 2 eggs, at room temperature
- 115g (3/4 cup) plain flour
- 2 teaspoons mixed spice
- 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
- 100g good-quality dark chocolate, finely grated
- 250ml (1 cup) thin cream
- 1 tablespoon icing sugar mixture
- 2 tablespoons brandy
Preheat oven to 150°C. Brush eight 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
Place the mixed fruit in a large bowl. Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Pour over the fruit and stir to combine. Set aside for 30 minutes to soak.
Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition.
Sift the flour and mixed spice over the butter mixture. Add the breadcrumbs, chocolate and fruit mix, and stir until combined.
Divide the mixture evenly among the prepared muffin pans. Use the back of a spoon to smooth the surface. Cover each pudding with a disc of non-stick baking paper. Bake in the oven for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 10 minutes before turning onto a wire rack to cool slightly.
To make the brandy cream, use an electric beater to whisk together the cream and icing sugar in a small bowl until soft peaks form. Add the brandy and stir to combine.
Divide puddings among serving plates. Top with brandy cream to serve