Cranberry Steamed Puddings

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 120 g dried peaches (chopped)
• 100 g craisins
• 75 g butter
• 3/4 cup brown sugar
• 1/4 cup golden syrup
• 2 eggs (lightly beaten)
• 1 cup fresh white breadcrumbs
• 3/4 cup self-raising flour (sifted)
• icing sugar (sifted to serve)
• vanilla custard (to serve)

Recipe

• 1 place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
• 2 preheat oven to 180c or 160c fan forced.
• 3 grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
• 4 stir eggs through fruit, then breadcrumbs and flour until combined.
• 5 fill prepared moulds and then place in a baking pan and add enought hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
• 6 bake for 1 to 1 1/4 hours or until firm when touched.
• 7 remove moulds from baking pan and let sit in the mould for 10 minutes before inverting serving plate/s.
• 8 dust with icing sugar and drizzle with custard.