Rich and spiced, this indulgent Christmas pudding is packed with brandy-soaked fruit, buttery crumbs and a hint of dark chocolate.
You will need:
- Melted butter, for greasing
- 750g mixed dried fruit
- 80ml brandy
- 80ml fresh orange juice
- 200g butter, at room temperature
- 120g brown sugar
- 2 eggs, at room temperature
- 115g plain flour
- 2 tsp mixed spice
- 105g breadcrumbs (made from day-old bread)
- 100g good-quality dark chocolate, finely grated
Method:
- Preheat the oven to 150°C. Brush an eight-cup muffin pan with melted butter to lightly grease.
- Place the mixed fruit in a large bowl. Place the brandy and juice in a small saucepan over low heat and cook for two minutes or until heated through. Pour over the fruit and stir to combine. Set aside for 30 minutes to soak.
- Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition.
- Sift the flour and mixed spice into the butter mixture. Add the breadcrumbs, chocolate and fruit mix, and stir until combined.
- Divide the mixture evenly between 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 35 to 40 minutes or until a skewer inserted into the centres comes out clean.
- Set aside in the pan for 10 minutes before turning onto a wire rack to cool slightly.
- Serve with custard or ice cream.
