Steamed Christmas Puddings

[TM Essentials]

Beautiful little individual steamed Christmas Puddings to delight your Christmas guests. These are moist and fruity and delicious served with cream, ice cream or custard. Can you stop at one?

Makes 14 individual puddings in two Envy molds or 14 dariole molds.

INGREDIENTS
120 grams currants
120 grams sultanas
130 grams prunes, pitted
140 grams Pedro Ximenez sherry
80 grams bread
1 medium Granny smith apple, quartered
100 grams copha
70 grams plain flour
100 grams dark brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon baking powder
Zest of 1 lemon
3 eggs
35 grams honey
 
 
Chop the prunes on Speed 4 for 10 seconds.
Add the currants, sultanas and sherry and mix at Reverse Speed 1 for 20 seconds.
Set aside in a glass bowl, cover with cling wrap and leave to steep overnight or for up to 1 week.
To prepare the puddings
Grease dariole molds or a TM Essentials Envy mold cavities with Copha.
Chop the bread at speed 8 for 3 seconds. Set aside.
Add the quartered apple and copha and chop at Speed 5 for 8 seconds.
Add the bread crumbs, flour, sugar, cinnamon, cloves, baking powder, lemon zest, eggs and honey and mix at Speed 5 for 10 seconds. Scrape down the sides.
Add the steeped fruit and mix on Reverse Speed 4 for 30 seconds.
Scrape down the sides and mix for a further 10 seconds Reverse Speed 4.
Spoon the mixture evenly into the Envy molds pressing firmly.
Place into Varoma dish and onto Varoma tray. Place around one litre of water into TM bowl, place Varoma into position and steam for 90 minutes at Varoma temperature on speed 2.
To serve, remove puddings from molds and serve with cream, custard, ice cream or brandy sauce.

[trudy]

Thankyou - do you find it hard to get the sherry you mentioned in the recipe or would any kind of sherry do?

[TM Essentials]

I just buy pedro ximenez at the local bottle shop. But you can replace it with another sweet sherry.

[goldfish]

I just buy pedro ximenez at the local bottle shop. But you can replace it with another sweet sherry.

Trudy.. This is a lovely VERY sweet Spanish sherry.  Someone has described it as "Christmas pudding in a bottle"... I get it from Dan Murphy's here in Sydney ..

[cookie1]

I agree about the sherry. My brother introduced me to it a few years ago. It isn't cheap so it doesn't get put in my trifle but I do put it in cakes.

[TM Essentials]

The Pedro Ximenez is particularly nice. I also used it in this year's White Chocolate and Raspberry trifle and the other night made slow roasted beef cheeks with Pedro Ximenez and red wine.