Mini Christmas Puddings with Brandy Butter Cream

Makes: 8

Preparation Time: 50 minutes (+ 30 minutes soaking time)

Baking Time: 1 and a half hours

Mini Christmas Puddings Method

Preheat oven to 160°C (140°C fan-forced). Use a pastry brush to grease eight 125ml (1/2 cup) capacity ramekins with the softened butter.




Cut eight 7cm rounds of non-stick baking paper.




Cut the dates into a similar size to the sultanas and place in a large heatproof bowl with the raisins, sultanas, currants, mixed peel and carrots.




Heat the brandy in a small saucepan over medium heat until almost simmering.




Add to the fruit mixture with the treacle and stir well to combine.




Cover with plastic wrap and set aside for 30 minutes to soak, stirring occasionally, until cooled to room temperature and the brandy has been absorbed by the fruit.




Meanwhile, use an electric mixer to beat the butter and sugar until very pale and creamy, scraping down the sides of the bowl when necessary.




Add the eggs one at time, beating well after each addition.




Add the butter mixture to the cooled fruit mixture and use a wooden spoon to stir well until evenly combined.




Sift together the flour, mixed spice, cinnamon and nutmeg.




Add to the fruit mixture with the almonds and breadcrumbs and use the wooden spoon and then your hands to mix until well combined.




Divide the mixture evenly between the ramekins, pressing firmly with the back of a metal spoon to make sure there are no large air pockets.




Cover each with a baking paper round and then place the ramekins in a large roasting tin.




Add enough boiling water to the roasting tin to reach halfway up the sides of the ramekins and then cover the whole roasting tin tightly with a piece of foil.




Bake in preheated oven for 11/2 hours or until the puddings are cooked through and a skewer inserted into the centre of a pudding comes out clean.




Remove the ramekins from the water and use a small palette knife, if necessary, to help carefully turn the puddings out onto serving plates. Serve warm accompanied but the Brandy butter cream and ice cream.




Brandy Butter Cream Method




Use an electric mixer to beat the butter, scraping down the sides of the bowl when necessary, until very pale and creamy.




Add the cream and beat on medium speed for 1-2 minutes or until very creamy.




Add the icing sugar and brandy and beat on low speed until combined.




Increase the speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreadable consistency is reached.

Recipe presented by Bake Club and NEFF.