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Jeremy & Jane Strode

Individual Christmas Puddings


Serves 8

Ingredients

Fruit mix

  • 100g raisins
  • 100g sultanas
  • 50g currants
  • 50g glace cherries
  • 30g candied orange peel
  • 70g macadamias
  • 100g grated apple
  • 2 tbsp mixed spice
  • Brandy
  • Whisky

Pudding mix

  • 80g butter, soft
  • 100g brown sugar
  • 100ml boiling water
  • 100g maple syrup
  • 1 tsp bi-carb soda
  • 150g plain flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

Method

  1. Combine fruit mix ingredients and cover with brandy and whisky. Leave in the fridge to macerate for 1 week to 3 months before needed. Stir occasionally and add more alcohol if needed.
  2. To make the puddings; pre-heat oven to 200C. Cream butter and sugar in a mixer until light and fluffy, scraping down the sides a few times. Slowly add eggs. In a saucepan bring maple syrup and water to boiling, remove from heat and add bi-carb, allow to fizz. Add dry ingredients and maple syrup mix to the butter/sugar mix in small batches alternating from one to the other.
  3. Place in a large bowl and stir through fruit mix.
  4. Grease and line eight 200ml capacity metal dariole moulds and fill evenly with mix.
  5. Place in a baking tray, add hot water to come half way up sides of moulds and cover tray with foil.
  6. Bake for 1 ½ - 2 hours until puddings have risen in the centre.
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