Quick & Easy

Mini steamed puddings

Mini versions of an old classic dessert that are perfect for individual serving.
8 Item
1H 40M



1.Grease 8 x ½-cup capacity pudding moulds, line bases with baking paper.
2.Stir butter, brown sugar, ½ cup water and the fruit in a small saucepan over heat until butter is melted. Boil uncovered for 5 minutes then transfer mixture to a medium bowl, cool.
3.Stir in beaten egg and combined sifted flours. Spoon mixture evenly into prepared moulds, and cover each mould with a piece of baking paper, secure with string.
4.Place moulds into a large baking dish. Pour enough boiling water into baking dish to come half way up the sides of moulds. Cover baking dish with foil and bake in a 180°C preheated oven for 1½ hours.
5.Carefully remove moulds from baking dish. Remove paper covers then loosen edges and turn out puddings. Drizzle hot puddings with a little brandy or rum, if desired.
6.Serve with custard, cream or ice-cream.

Puddings can be cooked up to 2 weeks ahead. Wrap, individually, in plastic wrap and keep refrigerated. Reheat in microwave just before serving.


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