Sunday Territorian

LAST-MINUTE CHRISTMAS PUDDING

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You can make these lovely little puddings up to 2 weeks in advance; simply reheat them in their moulds for 30 minutes using the method here.

MAKES 4

PREPARATIO­N TIME

30 MINUTES

COOKING TIME

2½ HOURS

SKILLS NEEDED

INTERMEDIA­TE • 600g fruit mince • Finely grated zest of 1 orange • 2 tbsp brandy

• 1/3 cup plain flour • 1 tsp mixed spice • 50g soft white breadcrumb­s • 1 egg, lightly beaten • Pure (thin) cream, to drizzle SALTED CARAMEL BRANDY BUTTER • 200g softened unsalted butter • 250g dulce de leche* • 2 tbsp brandy • ½ tsp sea salt Grease 4 x 1-cup dariole moulds and line the bases with a round of baking paper. Cut 4 rounds of baking paper and foil 3cm wider than the top of each mould.

Combine all ingredient­s, except cream, in a bowl and stir to combine. Divide mixture among moulds.

Make a small fold in the centre of each piece of baking paper and foil to allow for rising. Place a piece of pleated baking paper, then pleated foil, over each mould and secure with kitchen string.

Place moulds in a saucepan just large enough to fit them snugly, then add enough boiling water to come halfway up the sides.

Cover with a lid, bring to a simmer over medium-low heat, then reduce heat to low and simmer for 2 ½ hours,

topping up with water if necessary, until cooked. To make salted caramel

brandy butter: Using a wooden spoon, beat all ingredient­s until combined. Refrigerat­e until needed, then bring to room temperatur­e before serving. Serve puddings with salted caramel brandy butter, drizzled with cream.

Note: Dulce de leche is a South American milk caramel, available from selected delis, supermarke­ts and gourmet food shops. Recipe: Valli Little Picture: Jeremy Simons

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