Recipe

Mini plum puddings

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 3 hrs cooking
  • Serves 8
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Ingredients

Mini plum puddings
  • 1 1/2 cup (330g) brown sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon mixed spice
  • 1/4 cup (60ml) milk
  • 2 cup (140g) soft fresh breadcrumbs
  • 5 cup (lkg) sunbeam mixed fruit
  • 1/3 cup (55g) chopped blanched almonds
  • 250 gram butter, at room temperature

Method

Mini plum puddings
  • 1
    Using an electric mixer, beat butter, sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each addition. Transfer to a large mixing bowl.
  • 2
    Fold through sifted flour, bicarbonate of soda and mixed spice alternately with milk. Add breadcrumbs, dried fruit and almonds and mix well.
  • 3
    Generously grease four 2-cup pudding basins with butter. Place a circle of buttered baking paper in base. Spoon in pudding, packing down firmly as you go. Cover with a circle of buttered baking paper and two sheets of aluminium foil. Tie foil with string to seal.
  • 4
    Pour enough water into a large saucepan to come halfway up side of puddings. Bring to boil and lower puddings into water.
  • 5
    Cover and simmer for 3 hours, topping up with more water if necessary.
  • 6
    Store in refrigerator for up to two months or freeze for up to a year, then reheat when ready to serve.

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