Name: Steamed chocolate and orange puddings
Cook time: 80 min
Total time: 80 min
Ingredients: 2/3 cup sultanas; 2/3 cup raisins, chopped; 1/2 cup red glace cherries, chopped; 1/2 cup pitted prunes, chopped; 1/4 cup currants; 1/3 cup brandy; 1 orange, rind and juice; 150 gram butter, chopped, at room temperature; 3/4 cup brown sugar; 2 eggs; 200 gram dark chocolate, melted; 100 gram white chocolate, chopped; 100 gram milk chocolate, chopped; 2 cup plain flour; 1 teaspoon bicarbonate of soda; brandy butter (see notes); vanilla custard, to serve

Ingredients

2/3 cup sultanas

2/3 cup raisins, chopped

1/2 cup red glace cherries, chopped

1/2 cup pitted prunes, chopped

1/4 cup currants

1/3 cup brandy

1 orange, rind and juice

150 gram butter, chopped, at room temperature

3/4 cup brown sugar

2 eggs

200 gram dark chocolate, melted

100 gram white chocolate, chopped

100 gram milk chocolate, chopped

2 cup plain flour

1 teaspoon bicarbonate of soda

brandy butter (see notes)

vanilla custard, to serve

Method

1.In a large bowl combine sultanas, raisins, cherries, prunes, currants, brandy, rind and juice. Cover with plastic wrap and stand overnight.

2.Preheat oven to moderately slow, 160°C. Grease 10 holes of 2 x 6-hole texas muffin pans. Line bases with baking paper.

3.In large bowl, using electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in dark chocolate. Mix in remaining chocolate and fruit mixture.

4.Sift flour and soda together into a bowl. Fold lightly into chocolate mixture. Spoon mixture evenly into recesses of prepared pans until 2/3 full.

5.Place each muffin pan in a baking dish. Add enough boiling water to baking dish to come halfway up the sides of muffin pan. Cover baking dish tightly with foil. Bake for 1 hour.

6.Remove foil. Bake a further 15-20 minutes, until cooked when tested with a skewer. Remove from water. Stand in pan 10 minutes, before turning out. Serve warm with brandy butter (see Notes) or bought vanilla custard.

makes 10 BRANDY BUTTER: Using electric beater, beat 200g butter with 1/2 cup icing sugar in a bowl, until creamy. Gradually beat in 1/4 cup brandy. To reheat puddings, steam 20 minutes, or microwave one at a time on medium (50%) heat for 1-2 minutes, until warmed through.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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