Individual mini Christmas puddings
175g raisins
85g currants
85g sultanas
1 orange, zest and juice
150ml whisky
85g self-raising flour
2 large eggs
175g fresh white breadcrumbs
50g almonds, finely chopped
100g shredded suet
1 cooking apple, peeled and finely diced
2 tbsp black treacle
1 tsp ground nutmeg
1 tsp mixed spice
2 tsp ground ginger
pinch of salt
You will need 10 greased small cappucino or espresso cups
Tip all the dried fruit into a bowl with the orange zest. Then pour over the orange juice and whisky and leave to soak for an hour.
Puree half the soaked fruit in a food processor, then mix together with the whole soaked fruit and the rest of the ingredients.
Fill each of your greased cups with the mixture and cover tightly with foil.
Place the cups in a deep roasting tin then carefully pour in boiling water to half way up the side of the cups. Bake in the oven for about an hour at 200C.
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