Easter puddings
Ingredients
- Step 1 175g unsalted butter , softened, plus extra for greasing
- Step 2 175g self-raising flour
- Step 3 140g soft light brown sugar
- Step 4 zest 1 lemon
- Step 5 zest 1 orange
- Step 6 2 eggs , beaten
- Step 7 25g natural glacé cherries , quartered
- Step 8 25g sultana
- Step 9 25g currant
- Step 10 25g mixed peel
- Step 11 grating of nutmeg (optional)
Calories: 474
Carbohydrate: 57 g
Protein: 6 g
Fat: 27 g
Cook time: 50 minutes
Prep time: 20 minutes
Total time: 70 minutes
Servings: 6
TAGS
Dessert
Dinner
British
Josh Eagleton
30-60 minute
6 serving
600 kcal or less
currant
currant
Easter
Entertaining
Glacé cherry
Glacé cherry
Good Food
Indulgent
Main
Make Ahead
Marianne lumb
MasterChef
Old-fashioned pudding
Peel
Simnel cake
Steamed pudding
Sultana
Sultana
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Butter 6 individual puddings basins or dariole moulds and line the bottom of each with a small circle of baking parchment. Sit them in a deep roasting tin and boil the kettle.
- Step 2 Place the butter, flour, sugar and zests and eggs into a bowl with a pinch of salt. Whisk with an electric hand whisk until just combined. Stir in the dried fruit, then divide between the moulds. Carefully pour hot water from the kettle into the tin until it comes about one-third to halfway up the sides of the moulds. Bake for 25-30 mins until a skewer pushed in comes out clean. Serve straight away. If making ahead, leave the puds to cool, cover for up to a day, then turn out of the moulds into a microwave-proof dish and microwave, three at a time, for 1-2 mins on High until hot. Turn out the puddings, pour over some of the Nutmeg custard (see recipe, below) and add a grating of nutmeg, if you like.