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Mini Christmas Puds

20 mins + 48 hours soaking

Intermediate

MAKES 6

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INGREDIENTS METHOD

100g Whitworths Cranberries
100g Whitworths Sultanas
100g Whitworths 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

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.