Billington's

Directions

30 minutes to make
1 hour to cook

1. Preheat the oven to 170C/150C/ Gas mark 3. Line two x 12 hole muffin tins with paper muffin cases.
2. Put the butter, Dark Muscovado Sugar and Molasses Sugar into a bowl and cream together with a wooden spoon or hand held electric mix until smooth and fluffy. Add the lemon zest and juice and grated apple.
3. Mix in the eggs, (don’t worry if the mixture’s curdling) along with the breadcrumbs, self raising flour and mixed spice. Stir in the currants, raisins and prunes and finally pour in the brandy and ginger wine.
4. Give everything a final stir and ask any willing volunteers if they want a turn (then they can make a wish)!
5. Divide the mixture between the muffin cases and smooth over the top.
6. Put a large sheet of foil under 2 roasting tins and half fill with boiling water. Rest the muffin trays on top, and cover with foil.
7. Bake for 1 hour, leave the puddings wrapped in their waterbath for up to 1 hour more to cool.
8. Wrap puddings individually in foil and store in a cool dark place for up to 2 weeks. Warm through in the same way for 25 minutes when serving.
9. To serve, upturn puddings onto the serving plate, top each one with a cranberry, if liked. Push in a few sterilised coins. Decorate with a sprig of holly and dust with icing sugar. To flambé, heat the booze gently in a small pan for 2 minutes until just warmed through. Light a taper, ladle the booze onto the pudding, wave the taper near the pudding, then stand well back.

Recipe Information

Makes: 24 mini puddings