Kahlua Christmas Puddings

[maddy]

Kahlua Christmas Puddings

* recipe made 15 puddings in my metal dariole moulds (180ml - 3/4 cup capacity)....recipe stated 10 x 250ml (1 cup) pudding moulds.
* I mixed in stand mixer, but I'm sure you could mix in TM...but wasn't sure if quantity would be too much.


Ingredients

1 kg raisins, coarsely chopped (I used 2 x 375g box raisins)
250ml (1 cup) kahlua liqueur
melted butter to grease moulds
2 Tbsp. instant coffee granules (I used moconna med. roast)
2 Tbsp. boiled water
250g butter, room temp.
200g (1 cup, firmly packed) brown sugar
4 eggs
140g (2 cups) fresh breadcrumbs, made from day old bread
150g (1cup) plain flour
75g (1/2 cup) self raising flour

custard/cream to serve.


* Combine raisins and Kahlua in a large glass bowl.  Set aside for 4 hours to macerate.
* Grease moulds with melted butter
* Stir the coffee with boiling water until dissolved, set aside.
* Beat butter with sugar in large bowl.  Add eggs 1 at a time, beating after each addition.
* Beat in the coffee mixture (will look curdled, don't worry), add breadcrumbs and flours, stir until just combined.
* Add in raisin/Kahlua mixture, and stir in well.
* spoon into moulds (just over 3/4 full).  Smooth pudding surface.

Boil Kettle, and add 700g boiled water to TM jug.

Place moulds into varoma (I fit 7 of my moulds for steaming at one time), and steam 35 minutes, varoma temp., speed 2.  
Insert a skewer to check centres are cooked.

Once cooked, I carefully ran a knife around the puddings, and left upside down on plate for 5 minutes before un-moulding.

If you don't eat them straight away, re-heat in microwave, cover with loose plastic wrap and heat for approx. 30 seconds.



Next time I will serve with Kahlua cream for an extra Kahlua hit  


* Recipe from Dec. 2011 Australian Good Taste magazine

[JulieO]

I think I'll make a half batch of these for the freezer as I think they would be a nice dessert anytime of the year when feeling like something after dinner.  Thanks Maddy. 

[cookie1]

Maddy they look lovely. I will do as JulieO. Make a ½ batch and put some in the freezer.

[judydawn]

If I had room in the freezer I too would make 1/2 a batch maddy.  They look great and with all that Kahlua, woo hoo, wonderful taste I'm sure.  I would definitely mix it in the TMX, 1/2 batch should be OK.

[JulieO]

I just made a half batch of these.  I got 10 using the Nestle moulds, a perfect size I think.  Haven't tasted one yet will wait until after dinner, but the taste of the batter was really nice.  Will freeze 8 of them after they've cooled down.

Am going to make egg custard to serve with the ones tonight.  Looking forward to it, thanks Maddy. 

[cookie1]

I love how we all taste the raw mixture of things we bake. I have big tastes of fruit cakes and similar things, I have been known to frequently leave a tiny bit raw for me.

[JulieO]

 

[meganjane]

I always taste the batter or dough when I'm cooking. That way you can tell if the finished product will taste good!

[cookie1]

I made a half batch of these. I left the fruit soaking in the Kahlua for 24 hours. We had one each with custard for dessert and I froze the rest. They are so yummy.