Mini Plum Puddings
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||28 g|
|sat. fat||13 g|
- Portion size: 6 to 12
Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.
- 1 cup 1cupseeded raisinraisins, (lexia)
- 1 cup 1cupcurrantcurrants
- 1 cup 1cupraisinraisins or chopped prunes, (Thompson raisins)
- 1 cup 1cupchopped candied mixed peel
- 1 cup 1cupbrandy or dark rum, (or 1/3 cup/75 mL orange juice)
- 1 cup 1cupwhole blanched almondwhole blanched almonds, coarsely chopped
- 3/4 cup 3/4cupbutter, softened
- 3/4 cup 3/4cuppacked brown sugar
- 3 3eggeggs
- 1 cup 1cupfresh bread crumbs
- 1 cup 1cupall-purpose flour
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspground cinnamon
- 1/2 tsp 1/2tspnutmeg
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspground cloves
- 1/4 tsp 1/4tspground ginger Toffee Sauce:
- 2/3 cup 2/3cuppacked brown sugar
- 2/3 cup 2/3cupwhipping cream
- 1/4 cup 1/4cupbutter
1- Toffee Sauce: In saucepan, bring sugar, cream and butter to boil; reduce heat and simmer for 3 minutes. Stir until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Gently reheat to use.)
2- In large bowl, combine seeded raisins, currants, raisins, mixed peel and brandy. Cover and let stand for 24 hours, stirring occasionally. Stir in almonds.
3- Grease six 1-cup (250 mL) Bundt pans or ramekins; line bottom of each with circle of parchment paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. In separate bowl, whisk together bread crumbs, flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger; stir into butter mixture alternately with fruit mixture, making 3 additions of flour mixture and 2 of fruit.
Pack into prepared pans, smoothing tops. Place circle of waxed paper directly on surface. Cover with double-thickness foil; press down side. Tightly tie string around outside just under top edge.
4- Place pans on rack in large Dutch oven; pour in enough boiling water to come halfway up sides of pans. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, about 1-1/2 hours.
5- Remove pans from water; let cool on rack for 10 minutes. Run knife around edges to loosen; turn out onto dessert plates. Serve with Toffee Sauce.
Additional information : Tip: You can wrap and refrigerate the puddings for up to 1 week or overwrap in foil and freeze for up to 1 month; thaw in refrigerator. To reheat, return to moulds, wrap and heat in water bath as directed.
Family-Size Christmas Pudding:
Scrape batter into greased 8-cup (2 L) pudding ring mould or 6-cup (1.5 L) pudding bowl. Place waxed paper directly on surface; cover with lid. To cover bowl, make 1-inch (2.5 cm) pleat across middle of large piece of foil and place over bowl. Press sides down; trim edge, leaving 2-inch (5 cm) overhang. Tie string securely around top of bowl; fold foil overhang up over string. Steam for 1-1/2 to 2 hours for ring mould, 2-1/2 to 3 hours for pudding bowl.
Source : Canadian Living Magazine: January 2009