These individual Christmas puddings are perfect for the festive season where everyone can indulge in their own little pot.
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.
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.
Place in a large bowl and stir through fruit mix.
Grease and line eight 200ml capacity metal dariole moulds and fill evenly with mix.
Place in a baking tray, add hot water to come half way up sides of moulds and cover tray with foil.
Bake for 1 ½ - 2 hours until puddings have risen in the centre.
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