
INGREDIENTS
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
BRANDY CREAM
- 250ml (1 cup) thin cream
- 1 tablespoon icing sugar mixture
- 2 tablespoons brandy
METHOD
Step 1
Preheat oven to 150°C. Brush eight 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
Step 2
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.
Step 3
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.
Step 4
Sift the flour and mixed spice over the butter mixture. Add the breadcrumbs, chocolate and fruit mix, and stir until combined.
Step 5
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.
Step 6
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.
Step 7
Divide puddings among serving plates. Top with brandy cream to serve
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