These light puddings can be stored in an airtight container in the freezer for up to two months or the refrigerator for up to one week.
Ingredients
| 200 g | Dried fruit, mixed, eg sultanas, chopped and pitted dates, glace cherries, candied lemon peel |
| ¾ cup | Coffee, strong, hot |
| 1 tsp | Vanilla essence/extract |
| ¾ tsp | Baking soda |
| 75 g | Butter, softened |
| ½ cup | Caster sugar |
| 2 | Eggs, large, lightly beaten |
| 1 ¼ cups | Self raising flour (Main) |
Brandy Sauce
| 1 cup | Brown sugar, lightly packed |
| 125 g | Butter |
| 6 Tbsp | Cream |
| ¼ cup | Brandy |
Directions
- Preheat the oven to 180C.
- Lightly brush six to eight 8cm-wide muffin pan holes with melted butter or oil. Alternatively, use small souffle dishes.
- Place the prepared fruit in a bowl and cover with the hot coffee. Add the vanilla and baking soda and mix well.
- Cream the butter and caster sugar until light and fluffy. Gradually beat in the eggs, then sift in the flour.
- Fold in the fruit and its liquid. Spoon into the prepared pans or dishes - about three-quarters full.
- Bake for 15-20 minutes, until a skewer inserted in the centre comes out clean. Cool.
- To make the sauce, combine all the ingredients and heat, either in a saucepan or in the microwave, until the sugar dissolves.
- Turn the puddings on to a tray or plate, pour the warm sauce over and reheat in the microwave or oven.
Tip
Excellent served with fresh berries and whipped cream.