Mini Christmas puddings with brandy butter
Mini Christmas puddings with brandy butter
INGREDIENTS
1 large carrot, grated
100g (1 cup) pitted dates, chopped
100g dried (1 cup) apricots, chopped
300g (2 cups) mixed fruit
zest of 1 orange
zest of 1 lemon
200ml guinness
125g butter, at room temperature
85g (½ cup) dark soft brown sugar
2 eggs, beaten
110g (2/3 cup) plain flour
1 tablespoon ground mixed spice
55g fresh breadcrumbs
2 tablespoons honey or golden syrup
brandy butter
250g unsalted butter, at room temperature
230g (1½ cups) pure icing sugar, sifted
80ml (1/3 cup) brandy
METHOD
Preheat oven to 150°C/130°C (fan forced). Brush a 6 hole Texas muffin pan with melted butter to lightly grease.
Mix together the carrot, dates, apricots, raisin mixture orange and lemon zests and Guinness in a large bowl. Allow to stand for 30 minutes.
Using an electric beater, beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition.
Sift the flour and mixed spice over the butter mixture. Add the breadcrumbs and honey and stir until combined. Fold through fruit, carrot and Guinness mix. Stir thoroughly to combine.
Divide the mixture evenly among the prepared muffin pans. Use the back of a spoon to smooth the surface. Cover each pudding with a disc of non-stick baking paper. Bake in oven for 45-50 minutes or until a skewer inserted into the centres comes out clean. Set aside in pan for 10 minutes before turning onto a wire rack to cool.
To make the brandy butter, beat butter in a medium bowl with an electric mixer until pale and creamy.
Add icing sugar and beat until light and fluffy. Gradually add brandy and beat until well combined.
Transfer to a sterilised screw top jar and seal. Store in the fridge.
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