Project Description

Mini Chocolate Raisin & Hazelnut Pudding

This super simple to make and delicious!
  • Preparation time:
    30 minutes

  • Cooking time:
    1 hour 30 minutes

  • Serves:
    10

YOU WILL NEED:

  • 300g SUNBEAM Australian Raisins
  • 120g SUNBEAM Australian Sultanas
  • ¼ cup rum
  • 200g butter, softened
  • ¾ cup dark brown sugar, firmly packed
  • 3 eggs
  • 1 cup plain flour
  • ½ tsp mixed spice
  • ½ tsp cinnamon
  • 1 cup fresh white breadcrumbs
  • 90g SUNBEAM Skinless Hazelnuts, finely chopped
  • 180g dark chocolate, finely chopped
  • ¾ cup buttermilk

METHOD:

STEP 1.
Preheat oven to 170ºC. Place raisins, sultanas and rum in a bowl and set to one side.

STEP 2.
Cream butter and brown sugar, until light and fluffy. 

STEP 3.
Beat in eggs one at a time beating well after each addition.

STEP 4.
Sift flours, mixed spice and cinnamon. 

STEP5.
Add breadcrumbs, finely chopped hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.

STEP 6.
Prepare 8 pudding basins (200ml capacity): spray pudding basins with oil and line the bottom with baking paper.

STEP 7.
Divide evenly between prepared pudding basins.

 

STEAMING INSTRUCTIONS.
Place basins into a 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.

MICROWAVE INSTRUCTIONS.
Cook in microwave on defrost setting (300W) for 15 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out. Repeat with remaining mixture. (Note: Do not use foil in microwave).

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This delicious desert was brought to you by SUNBEAM  

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