Little Christmas puddings
1 cup(s), (150g), finely chopped
½ cup(s), (90g), pitted, finely chopped
½ cup(s), (100g), finely chopped
½ cup(s), (75g), finely chopped
White self-raising flour
1 cup(s), (150g)
½ cup(s), (60g)
2 small, mashed
12 individual, red and green
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin tin with oil. Place apricots, prunes, figs, pears and 1¾ cups (435ml) water in a large saucepan over medium heat. Cover and bring to the boil. Reduce heat and simmer for 5 minutes. Cool.
- Place flour, almond meal and mixed spice in a large bowl and make a well in the centre. Add fruit mixture, banana and bitters (if using) and gently fold ingredients until just combined (do not over-mix).
- Spoon mixture into prepared muffin holes. Place a cherry on top of each pudding. Bake for 20 minutes or until cooked when tested with a skewer. Set aside puddings in tin for 5 minutes before carefully lifting out onto serving plates. Serve warm dusted with icing sugar.