Mini Christmas Puds

  • 100g Whitworths Little Jewel Cranberries
  • 100g Whitworths Sunshine Sultanas
  • 100g Whitworths Juice Locked Raisins
  • 30g candied mixed peel
  • 80ml dark rum
  • 75g unsalted butter, diced
  • 100g dark brown sugar
  • 75g plain flour
  • 1 tsp ground mixed spice
  • ½ tbsp black treacle
  • 2 medium eggs, lightly beaten
  • 1 small cooking apple, peeled & grated

Ready… Steady… Bake…

  • Soak the cranberries, sultanas, raisins and peel in rum for 48 hours.
  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then grease 6 cups of a deep muffin tin, leaving the 4 corner cups ungreased.
  • Beat the butter and sugar together then fold in the flour and mixed spice.
  • Add the black treacle then gradually beat in the eggs.
  • Fold in the rum-soaked fruit and apple then spoon into the greased cups.
  • Fill the 4 corner cups with boiling water and bake on the bottom shelf of your preheated oven for 40 minutes.
  • Ease the puddings from the tin using a blunt knife.
  • Enjoy hot with custard, cream or brandy butter.
Print recipe
  • 20 mins + 48 hours soaking
  • 40 mins
  • Makes 6