- ¾ cup Christmas fruit mince – find the master recipe here
- ½ cup boiling water
- 75g butter, cubed
- 1 tsp baking soda
- ¼ cup brown sugar
- 2 eggs, lightly beaten
- ¾ cup self-raising flour
- 1 tsp mixed spice
For the brandy caramel sauce:
- 1¼ cup caster sugar
- ¼ cup water
- ½ cup double cream
- 2 tbsp brandy
- Thickened cream and raspberries
- Preheat the oven to 180˚C (160˚C fan forced). Lightly grease 6 x ¾ cup capacity pudding moulds or Texas muffin tins.
- Combine Christmas fruit mince, boiling water and butter in a medium saucepan and heat gently until butter melts.
- Remove from the heat and stir in the baking soda and brown sugar and stir until dissolved. Cool, then stir in the beaten eggs.
- Sift together self- raising flour and mixed spice, add to the fruit mixture and stir gently until combined. Divide the mixture evenly into the tins. Bake for 18-20 minutes until cooked.
- While the puddings are cooking, prepare the caramel sauce. Combine sugar and water in a medium saucepan over low heat, stirring until the sugar dissolves.
- Increase the heat to medium and cook, without stirring, occasionally brushing down the sides with a wet pastry brush. Cook for 8-10 minutes, until golden caramel forms.
- Remove from heat and carefully stir in the cream, brandy and ¼ tsp sea salt. It may seize but keep stirring and return to a low heat and cook for 1-2 minutes until smooth.
- Serve the warm puddings with the brandy caramel sauce, a dollop of thickened cream and a few raspberries.
Make these puddings two days in advance (the extra days allow the flavours to develop) and warm slightly before serving. If you can’t eat them on the day, the puddings will keep for up to two weeks in the fridge.