Entertain a crowd with these festive, warm mini Christmas puddings, served with a creamy, egg custard.
- Combine dried fruits and rum in a glass bowl. Cover. Set aside for 2 hours.
- Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan. Line bases of holes with baking paper.
- Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Add flour, baking powder, mixed spice and cinnamon. Fold in breadcrumbs. Stir in fruit mixture.
- Divide mixture evenly among pan holes. Smooth tops. Place in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up side of muffin pan. Cover tightly with greased foil. Bake for 35 to 40 minutes or until just firm to touch. Stand for 5 minutes. Remove foil. Turn, top-side down, onto a tray lined with baking paper.
- Meanwhile, make Custard: Place milk and cream in a saucepan over low heat. Cook, stirring, for 10 minutes or until almost boiling. Whisk yolks, sugar and cornflour in a bowl until thick and creamy. Slowly whisk in hot milk mixture. Return custard to pan. Cook, stirring, over medium-low heat for 12 minutes or until it coats the back of a spoon. Stir in brandy.
- Drizzle warm puddings with Custard and top with cherries. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set