Every holiday season, friends and family of freelance chef Joanne Leese look forward to receiving her adorable miniature fruit puddings. Each one is enough for two people. Serve with your favourite sauce.
- Portion size 16 servings
Grease eight 3/4-cup (175 mL) ramekins or custard cups and line bottoms with waxed paper; set aside.
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and orange juice. Add bread crumbs, raisins, candied fruit, orange rind, cloves, allspice, nutmeg, cinnamon and salt; stir just until blended. Spoon into prepared ramekins.
Place ramekins in roasting pan. Pour in enough hot water to come halfway up sides of ramekins. Bake in centre of 350°F (180°C) oven for about 1 hour and 20 minutes or until tester inserted in centre comes out clean.
Remove ramekins from water; let cool on rack. Run knife around edge of puddings; unmould. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 1 week, or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)
Garnish: Cut 4 green cherries in half; place 1 half on each pudding. Cut each red cherry lengthwise into 6 strips; place around green cherry to resemble petals
Nutritional facts <b>Per Serving:</b> about
- Sodium 267 mg
- Protein 4 g
- Calories 352.0
- Total fat 8 g
- Cholesterol 57 mg
- Saturated fat 4 g
- Total carbohydrate 69 g
- Iron 17.0
- Folate 5.0
- Calcium 9.0
- Vitamin A 7.0
- Vitamin C 18.0