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Charlesworth’s Jolly Little Puddin’ Muffins

September 17, 2018

These delicious muffins are a Christmas favourite, easy to prepare and very easy to eat (too easy!). A good alternative to a full-sized Christmas pudding if you're a little shorter on time. Absolutely gorgeous served warm with fresh cream.

The Charlesworth Ingredient kit required to make this recipe are currently only available in-store. Please contact us if you would like to order an ingredient kit online.

 

 

  • Prep: 6 hrs 30 mins
  • Cook: 40 mins

Ingredients

Ingredients

125 g Charlesworth Seeded Raisins

75 g Charlesworth Sultanas

150 g Charlesworth Diced Pitted Dates

150 g Charlesworth Diced Pitted Prunes

100 g Charlesworth Diced Dried Apricots

100 g Dried Pineapple

50 g Charlesworth Slivered Almonds

Other Ingredients Required

125 ml (1/2 cup) Brandy, heated

125 g Butter, at room temperature

125 ml (1/2 cup) Golden Syrup

2 Eggs. at room temperature

40 g (1/4 cup) Plain Flour

1 tsp Nutmeg

3/4 tsp Cinnamon

2 cups Fresh Breadcrumbs (approx 4-5 slices)

Brandy Butterscotch Sauce

300 ml Cream

100 g Butter, chopped

1 1/2 cups Brown sugar

2 tbsp Brandy

2 tbsp Golden syrup

Directions

Method

1Empty the bag of premixed Charlesworth dried fruits (and the Dried Pineapple, if desired) into a heatproof bowl. Heat brandy in a saucepan until hot (do not boil). Pour over fruit, cover and leave to soak for 6 hours, or overnight if preferred.

2After soaking the fruit, use an electric mixer to beat the butter and golden syrup until combined. Add eggs, one at a time, beating well after each addition. Sift flour, nutmeg and cinnamon over fruit. Add breadcrumbs, butter mixture and Slivered Almonds. Mix well.

3Liberally grease a 12-cup muffin pan. Spoon mixture equally into muffin holes.

4Bake in 160C oven for 35 - 40 minutes or until cooked when tested with a skewer. Cool for 5 minutes then turn onto a wire rack (run a knife around the edge of each muffin hole to help release them). Store in fridge until required. Can be frozen and thawed on the day of use. Reheat in microwave following manufacturer's instructions.

Helpful Hint

1Serve with brandy butterscotch sauce and extra cream if desired.

2If you're looking for a 'different taste' in your little puddin' muffins try one of the following... - Use Charlesworth Currants instead of Dried Pineapple - Use Charlesworth Dried Figs instead of Diced Pitted Prunes

Brandy Butterscotch Sauce

1Put cream, butter, brown sugar, brandy and golden syrup in a saucepan. Stir over medium heat until melted and well combined.

Can be made: 3 weeks in advance

Make in: 12-cup Muffin Pan

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