Sticky Christmas puddings

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

1. Preheat the oven to 180C.
2. Lightly brush six to eight 8cm-wide muffin pan holes with melted butter or oil. Alternatively, use small souffle dishes.
3. Place the prepared fruit in a bowl and cover with the hot coffee. Add the vanilla and baking soda and mix well.
4. Cream the butter and caster sugar until light and fluffy. Gradually beat in the eggs, then sift in the flour.
5. Fold in the fruit and its liquid. Spoon into the prepared pans or dishes - about three-quarters full.
6. Bake for 15-20 minutes, until a skewer inserted in the centre comes out clean. Cool.
7. To make the sauce, combine all the ingredients and heat, either in a saucepan or in the microwave, until the sugar dissolves.
8. 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.