Last minute christmas puddings

Yield: 8 servings

Measure Ingredient
150 grams Self-raising flour; (5oz)
1 teaspoon Baking powder
1 \N Rounded teaspoon ground mixed spice
50 grams Butter; softened (2oz)
2 \N Eggs; (large)
75 millilitres Black treacle; (3fl.oz)
110 millilitres Irish stout; (4fl.oz)
2 tablespoons Dark rum; (optional)
75 grams Bramley cooking apple; peeled, cored and
\N \N ; finely diced (3oz)
25 grams Chopped roasted hazelnuts; (1oz)
175 grams Currants; (6oz)
1 \N 411 gram jar luxury mincemeat; (14 1/2 oz)
\N \N Grated zest of 1 orange and 1 lemon
8 \N Individual metal or foil pudding basins

Sift the flour, baking powder and spice into a large bowl. Add the butter and eggs.

Place treacle in a measuring jug, add the stout and rum if using, alternatively, add an extra 2 tablespoons of stout. Pour into the flour mixture and mix all the ingredients well together.

Next add the apple, nuts, currants, mincemeat and grated orange and lemon zest.

Mix together with a spoon and then divide the mixture equally between the 8 well-buttered pudding basins.

Cover each basin with a small circle of buttered greaseproof paper, following with a square of foil, large enough to fold under the edges of the basins, using a ''pleating'' motion to seal.

Place the basins into a shallow roasting tin. Place in a preheated oven 180ø C, 350ø F, Gas Mark 4 and pour 1cm ( ½ inch) boiling water into the roasting tin. Bake for 45-50 minutes, allow to cool in the basins for 10 minutes, then carefully run a knife around the edge of the puddings to turn out onto a serving plate.

Delicous served hot or cold with brandy butter, cr‚me frâiche or double cream.

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