- Prep Time:30 mins
- Cook Time:20 mins
Caramel Christmas Pudding
Let’s face it, Christmas Pudding is one of the best parts of the holiday season. Dripping in a irresistible sticky caramel sauce, these individual desserts are the perfect ending to any lunch or dinner. If you’re looking for a last minute alternative to a more traditional pudding recipe, this is your answer!
Original recipe by Birds Eye | 1.12.15
+1 1 CAN (400g) EDGELL CHICK PEAS
- 1 cup (150g) frozen Birds Eye Julienne Carrots, part thawed
- ½ cup dark brown sugar firmly packed
- 100g butter
- ¼ cup orange juice
- 2 tablespoons golden syrup or molasses
- 1 egg
- ¾ cup self raising flour
- 1 teaspoon mixed spice
- 1 cup fresh white breadcrumbs
- ⅓ cup chopped mixed dried and glace fruits
- ⅓ cup chopped mixed almonds, pecans and macadamia nuts
- Golden Syrup Glaze:
- ¼ cup golden syrup or molasses
- ⅓ cup orange juice
Place partially thawed Birds Eye Julienne Carrots, brown sugar, butter, orange juice and golden syrup into a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes stirring occasionally. Set aside to cool completely.
Grease and baking paper line the base of 8 x ½ cup sized mini pudding pots. Cut 8 large circles of baking paper approximately 14cm in diameter and use to cover puddings.
Pour cooled carrot mixture and egg into a food processor and process until finely chopped.
ADD DRAINED EDGELL CHICK PEAS AND PROCESS UNTIL VERY FINELY CHOPPED .
Sift self raising flour and mixed spice into a large mixing bowl. Add breadcrumbs and carrot mixture and stir until combined. Spoon mixture into prepared mini pots to ¾ full, sprinkle with 1-2 tablespoons of combined fruits and nuts. Cover each pudding with prepared circle of baking paper and secure with an elastic band or string.
Place puddings into a steamer, cover and simmer for 20 minutes (see tip). When cooked, carefully remove puddings and allow to stand for 5 minutes before removing elastic bands and paper cover (reserve paper covers).
Meanwhile, stir golden syrup and orange juice in a small saucepan until boiled and syrupy. Gently run a knife around the edge of puddings and place paper back onto puddings, carefully turn out into hand then place upright onto serving plates. Drizzle with golden syrup glaze and serve with cream or ice cream.
As an alternative to a steamer, place a trivet or rack into a large saucepan and pour in enough water to come just under the trivet. This will bring the puddings off the bottom of the saucepan to prevent burning.