I didn't make Christmas pudding last year and thought for a change I'd take the easy route and buy one, that didn't go too well because we didn't like it. I wasn't sure I wanted the usual traditional pudding and these are light and full of Christmas flavours. They don't need maturing and freeze well too.
I managed to get eight individual puddings and two smaller dariole moulds from the mixture. I use non- stick aluminium BacoFoil to cover the basins, it doesn't stick to the mixture and there is no need to use greaseproof paper and a layer of foil to cover the tins.
Making individual puddings is a great time saver and they only take 45 minutes to cook.
Makes approximately 8 puddings.
You will need: 8 small pudding basins
75g softened butter
450g mixed dried fruit
1 small cooking apple
finely grated rind and juice of 1 orange
50ml brandy
100g soft brown sugar
2 eggs
100g self-raising flour
40g fresh white breadcrumbs
1. Grease the tins with Cake Release Spray, or if using butter to grease, line the base of the basin with a round of greased greaseproof paper.
2. Peel, core and chop the apple into small pieces. To a bowl add the chopped apple, mixed fruit and orange juice. Add the brandy and leave for an hour.
3. Put the butter, sugar and grated orange rind into a bowl and whisk until light and fluffy. Beat in the eggs and fold in the flour.
4. Sift the flour and mixed spice, add to the bowl along with the breadcrumbs and fold into the cake batter. Add the bowl of marinated fruits and their liquid to the mix and stir to combine.
5. Spoon into the pudding basins. Cover with a square of non-stick BacoFoil which has been pleated in the middle, press down firmly around the rim of the pudding basins.
6. Steam for 45 minutes to 1 hour. Remove the papers and turn out onto clingwrap.
7. To reheat: Microwave for 20 seconds on high on a microwave proof dish.
I made mine in a combination steam oven.