Mini Christmas Puddings

Worth the wait!

Yields16 ServingsCategory
 750 g Dried Fruit
 1 cup Slivered Almonds
 Zest 1 Lemon
 1 tsp Mixed Spice (cinnamon, allspice, cloves, coriander, cardamon, nutmeg, ginger)
 ½ tsp each cinnamon, nutmeg ginger
 80 ml Brandy
 80 ml Fresh Orange Juice
 200 g Butter, at room temperature
 120 g Brown Sugar
 2 Eggs
 115 g Plain Flour
 1 Carrot, grated
 2 tsp Mixed Spice
 105 g Fresh Breadcrumbs
The Night Before
1

Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Add the mixed fruit, almonds, zest and spices and stir to combine. Leave overnight to macerate.

On The Day
2

Preheat oven to 150°C and grease muffin tray.

3

Use a hand held mixer to beat butter and sugar until pale and creamy. Add the eggs, 1 at a time, combining well between each one.

Sift the flour and extra mixed spice over the butter mixture. Add remaining ingredients and stir until combined.

4

Spoon mixture into the muffin tray. Smooth the surface and cover each pudding with a disc of baking paper. Bake in oven (sitting in an oven tray with water halfway up the sides of the muffin pans) for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool slightly.

Ingredients

 750 g Dried Fruit
 1 cup Slivered Almonds
 Zest 1 Lemon
 1 tsp Mixed Spice (cinnamon, allspice, cloves, coriander, cardamon, nutmeg, ginger)
 ½ tsp each cinnamon, nutmeg ginger
 80 ml Brandy
 80 ml Fresh Orange Juice
 200 g Butter, at room temperature
 120 g Brown Sugar
 2 Eggs
 115 g Plain Flour
 1 Carrot, grated
 2 tsp Mixed Spice
 105 g Fresh Breadcrumbs

Directions

The Night Before
1

Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Add the mixed fruit, almonds, zest and spices and stir to combine. Leave overnight to macerate.

On The Day
2

Preheat oven to 150°C and grease muffin tray.

3

Use a hand held mixer to beat butter and sugar until pale and creamy. Add the eggs, 1 at a time, combining well between each one.

Sift the flour and extra mixed spice over the butter mixture. Add remaining ingredients and stir until combined.

4

Spoon mixture into the muffin tray. Smooth the surface and cover each pudding with a disc of baking paper. Bake in oven (sitting in an oven tray with water halfway up the sides of the muffin pans) for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool slightly.

Mini Christmas Puddings
IngredientsDirections

Worth the wait!

Makes 16 muffin sized puddings (125 ml)

Adapted from Taste

Yields16 ServingsCategory
 750 g Dried Fruit
 1 cup Slivered Almonds
 Zest 1 Lemon
 1 tsp Mixed Spice (cinnamon, allspice, cloves, coriander, cardamon, nutmeg, ginger)
 ½ tsp each cinnamon, nutmeg ginger
 80 ml Brandy
 80 ml Fresh Orange Juice
 200 g Butter, at room temperature
 120 g Brown Sugar
 2 Eggs
 115 g Plain Flour
 1 Carrot, grated
 2 tsp Mixed Spice
 105 g Fresh Breadcrumbs
The Night Before
1

Place the brandy and juice in a small saucepan over low heat. Cook for 2 minutes or until heated through. Add the mixed fruit, almonds, zest and spices and stir to combine. Leave overnight to macerate.

On The Day
2

Preheat oven to 150°C and grease muffin tray.

3

Use a hand held mixer to beat butter and sugar until pale and creamy. Add the eggs, 1 at a time, combining well between each one.

Sift the flour and extra mixed spice over the butter mixture. Add remaining ingredients and stir until combined.

4

Spoon mixture into the muffin tray. Smooth the surface and cover each pudding with a disc of baking paper. Bake in oven (sitting in an oven tray with water halfway up the sides of the muffin pans) for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool slightly.