Mini X’mas Puddings

Ingredients

400g dried fruit medley

⅓ cup low sugar OJ

Grated rind of lemon

Grated rind of orange

125g organic butter

2 Eggs (lightly beaten)

125g coconut sugar (optional)

30g blanced almonds

½ wholemeal flour

½ tsp mixed spice

¼ tsp nutmeg

¼ tsp ginger

60g fresh breadcrumbs

80g White chocolate bits

Edible decorations

Makes approx 20 muffins

How to make Mini X’mas Puddings

• Soak over night fruit and OJ

Next day. . . .

• Cream butter and sugar gradually (or just butter)
• Add fruit rinds
• Add eggs a little at as time to avoid curdling
• Stir in between fruit and flour (alternate)
• Add blanced almonds
• Add breadcrumbs
• Put into greased/floured muffin trays
• Cook for 20 mins or until skewer check is looking fluffy with no fluid not doughy.
• Pop them onto cake rack to cool
• Warm up water to a hot temp in a saucepan approx ¼ way up and place a large ceramic bowl over the top
• Add white choc bits into the bowl and let water simmer and stir chocolate until smooth and creamy
• Take off the stove and with a small spoon gather a small amount and drizzle over the top of the muffins, with each muffin put edible decoration on top while it is soft.
• Put in airtight container in the fridge until serving