Cranberry Steamed Puddings
Created by ImPat on November 13, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 80m
- Recipe #15880
Ingredients
- 120 grams dried peaches (chopped)
- 100 grams dried cranberries (craisins)
- 75 grams butter
- 3/4 cup brown sugar
- 1/4 cup golden syrup
- 2 large eggs (lightly beaten)
- 1 cup fresh breadcrumbs (white breadcrumbs)
- 3/4 cup self-rising flour (sifted)
- Icing sugar (sifted to serve)
- Vanilla custard (to serve)
How to Make
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Step 1: Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
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Step 2: Preheat oven to 180C or 160C fan forced.
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Step 3: Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
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Step 4: Stir eggs through fruit, then breadcrumbs and flour until combined.
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Step 5: Fill prepared moulds and then place in a baking pan and add enough hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
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Step 6: Bake for 1 to 1 1/4 hours or until firm when touched.
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Step 7: Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.
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Step 8: Dust with icing sugar and drizzle with custard.