from the Test Kitchen
We used Grand Marnier for this recipe; you can use Cointreau or brandy. If you don’t want to make small cakes, the mixture can be baked in a deep 20cm square or deep 23cm round cake pan for 2 hours.
For a burst of cranberry goodness swap out the glace cherries and add 125g Ocean Spray Craisins.
Little microwave Christmas puddings
MAKES 8 PREP + COOK TIME 50 MINUTES
750g mixed dried fruit
1 cup (250ml) water
1 cup (220g) dark brown sugar
125g butter, chopped
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons mixed spice
2 teaspoons finely grated orange rind
2 eggs, beaten lightly
1 cup (150g) plain flour
1 cup (150g) self-raising flour
⅓ cup (80ml) dark rum
1 Combine mixed dried fruit, the water, sugar and butter in a large saucepan. Stir constantly over medium heat until butter is melted and sugar is dissolved. Increase heat to high, bring to the boil; reduce heat, simmer, uncovered, for 8 minutes, then stir in soda, mixed spiced and orange rind. Cool to room temperature.
2 Meanwhile, liberally butter and flour eight 1-cup (250ml) microwave-safe teacups. Place a round of baking paper on the base of each tea cup.
3 Transfer cooled fruit mixture to a large bowl; stir in eggs, sifted flours and rum.
Divide mixture between
