Coffee cup Christmas puddings
Time to make: 50 mins
(at time of publication)
- oil spray, to grease
- 1 cup trim 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
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)
Total fat 5g
Saturated fat 1g
Dietary fibre 3g
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