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desserts
continued
INdIvIduAl CHRIStmAS puddINgS
Makes 6
100g butter, softened
⁄
cup brown sugar
1
2
1 tablespoon golden syrup
2 x 60g eggs
1
⁄
cups (375g) self-raising flour, sifted
1
2
1 teaspoon cinnamon
⁄
cup milk
1
3
⁄
cup brandy
1
3
⁄
cup (100g) mixed dried fruit
1
2
⁄
cup (100g) finely chopped dates
1
2
1.
Cream butter, sugar and golden syrup, beat in
eggs one at a time. Fold in flour, cinnamon,
milk, sherry and fruits.
2.
Spoon mixture into 6 x 1-cup well-greased
and base-lined heat-proof containers, allowing
1cm from the top for rising. Cover each
container with 1 round of greaseproof paper
and 2 rounds of foil cut sufficiently wide to
overlap the container. Secure the paper and
foil around the container using kitchen string.
3.
Place suitable sized trivet in removable
crockery bowl and place prepared containers
onto trivet. Carefully pour in sufficient water
to come half way up the sides of the pudding
containers.
4.
Cover with lid and cook on Low 4-6 hours or
High 2-3 hours. Maintain water level by adding
boiling water if required.
5.
At end of cooking, carefully remove each
pudding container, wipe dry and remove
string, paper and foil.
6.
Turn out puddings by inverting onto individual
serving plates, serve hot with brandy custard
and fresh dates.
Abbrevations:
tsp = teaspoon
tbl = tablespoon
R20
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