Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2009
Method1- 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.
Nutritional facts Per each of 12 servings: about
- Sodium 425 mg
- Protein 7 g
- Calories 555.0
- Total fat 28 g
- Cholesterol 112 mg
- Saturated fat 13 g
- Total carbohydrate 73 g
- Iron 19.0
- Folate 13.0
- Calcium 9.0
- Vitamin A 21.0
- Vitamin C 23.0