Coffee cup Christmas puddings

Serves: 12 (or less, depending on cup size)

Time to make: 50 mins

Ingredients

spray oil, to grease
1 cup skim milk
1 ½ cups mixed dried fruits (I use raisins, sultanasgolden raisinsX, currants and a few chopped glace cherries)
½ cup chopped dates
1 cup plain flourall purpose flourX
3 thick slices fruit bread made into breadcrumbs (I use supermarket-brand, sliced fruit bread)
1 tablespoon candied mixed peel
½ cup brown sugarlight brown cane sugarX
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon baking powder
1 cup apple purée
½ cup fruit mince
1 tablespoon brandy
1 egg
75g reduced-fat spread, melted
1 teaspoon baking soda

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Instructions

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1 Preheat oven to 190°C. Spray coffee cups or ramekins with oil. Set on a baking tray. (Or use lightly greased muffin pans.) In a small saucepan, combine milk, dried fruits and dates. Simmer gently for 5 minutes to soften fruits, then set aside to cool.

2 Meanwhile, place flour, breadcrumbs, peel and sugar in a bowl. Add dry spices and baking powder. Make a well in the centre. In another bowl, combine apple purée, fruit mince, brandy and egg. Pour into dry ingredients.

3 When milk mixture has cooled, stir in spread and baking soda. Using a large metal spoon, gently fold into flour mixture. Take care not to over-mix.

4 Fill cups 3/4 full with batter. Bake puddings for about 25 minutes, until springy and golden.

5 Serve piping hot directly from cup, or run a knife around inside of cup and turn pudding out. Trim off the top, and serve upside down. Drizzle with your favourite sauce or a scoop of low-fat ice cream.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1060 kJ

Protein 4 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 37 g

Dietary fibre 3 g

Sodium 130 mg

Calcium 80 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.