Tuesday, December 7, 2010

Chocolate, Raisin & Hazelnut Pudding



Try this tasty twist on a traditional Christmas classic!…

Ingredients
  • 375g Sunbeam Raisins
  • 160g Sunbeam Sultanas
  • 90ml rum
  • 250g butter, softened
  • 1 cup dark brown sugar, firmly packed
  • 3 eggs
  • 1 cup plain fl our
  • ½ cup self raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 2 cups fresh white breadcrumbs
  • 120g Sunbeam Dry Roasted Hazelnuts
  • 200g dark chocolate, finely chopped
  • 1½ cups buttermilk
Method
  1. Preheat oven to 170ºC.
  2. Place raisins, sultanas and rum in a bowl and set to one side.
  3. Prepare 8 pudding basins – grease well and line base with baking paper circles.
  4. Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition.
  5. Sift flours, mixed spice and cinnamon.
  6. Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
  7. Evenly divide mixture between prepared pudding basins. Place basins into the
  8. baking dish and pour in enough boiling water to ½ fill the baking dish, cover with foil. Steam bake for 1 hour. Remove foil and bake for a further 20 minutes. Serve cooked puddings in their basins with ice cream and a chocolate curl if desired.
Enjoy and have a lovely day!… Anna