Individual Christmas Puddings

Makes: 8
Preparation Time: 20 minutes
Cooking Time: 40 minutes

150g Whitworths Cranberries
150g Whitworths Sultanas
150g Whitworths Raisins
50g Candied Mixed Peel
120ml Dark Rum
125g Unsalted Butter, diced
160g Dark Brown Sugar
100g Plain Flour
3tsp Mixed Spice
1 tbsp Black Treacle
2 Medium Eggs, lightly beaten
1 Medium Cooking Apple,
peeled & grated
25g Whitworths Flaked Almonds

To decorate:
50g Whitworths Walnut Pieces
1tbsp runny honey

Individual Christmas Puddings
Soak the cranberries, sultanas, raisins and candied peel in the rum for 48 hours, in a covered bowl, before making the Christmas puddings. Preheat the oven to 180oC (fan 160oC), Gas Mark 4. Use 25g of the butter to generously grease eight cups of a deep muffin tin, leaving the four corner cups ungreased. Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar. Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture. Add the black treacle and gradually beat in the eggs, one at a time. Fold the alcohol soaked fruit, the grated apple and almonds into the batter and gently mix until evenly distributed.

Spoon the mixture evenly into the eight greased muffin tin cups, leaving the four ungreased corners empty. Fill the corner cups with boiling water and carefully place the muffin tray on the bottom shelf of the preheated oven & bake for 40 minutes. Carefully remove the muffin tin from the oven and use a blunt knife to ease the Christmas puddings out of the muffin tin. Serve immediately.

To decorate, mix the walnut pieces and runny honey and use to top the mini puddings, then serve warm with vanilla custard, cream or brandy butter.

Recipe Courtesy Of Whitworths

Whitworths baking ingredients packets are available from Tesco, Asda, Morrisons and Co-op nationwide priced at £1.89 each.

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