Traditional Fruit Puddings
This is a traditional fruit pudding recipe for Christmas, or perhaps Christmas in July is more suitable for this hot dessert in the Aussie climate?
INGREDIENTS
- 200 gms butter
- 200gm sugar
- juice and rind of 1 orange
- 3 beaten eggs
- 100gm plain flour sifted
- 100gm white breadcrumbs
- 60gm chopped madacamia nuts
- 60gm grated carrot
- 650gm mixed dried fruits soaked in 150mls dark rum
- ½ teaspoon finely chopped fresh ginger
- ½ teaspoon mixed spice and cinnamon
- melted butter and castor sugar
METHOD
- brush individual dariole moulds (12) with melted butter
- dust with sugar
- cream butter and sugar by whisking till light and fluffy
- add orange juice and eggs,
- fold in flour and breadcrumbs
- add nuts, carrots, soaked fruits, ginger and spices mix well
- fill moulds with mixture, place in a baking tray,fill 2/3 with water
- cover tray with foil, then bring to the boil on stove
- bake moderate oven for two hours
- serve with anglaise or cream
SERVES 12