Easter puddings

Easter puddings

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(6 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 6
These cute oven-steamed puds with nutmeg custard are almost like blonde Christmas puddings

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal474
  • fat27g
  • saturates16g
  • carbs57g
  • sugars35g
  • fibre1g
  • protein6g
  • salt0.4g
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Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g self-raising flour
  • 140g soft light brown sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g natural glacé cherries, quartered
  • 25g sultana
  • 25g currant
  • 25g mixed peel
  • grating of nutmeg (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Butter 6 individual puddings basins or dariole moulds and line the bottom of each with a small circle of baking parchment. Sit them in a deep roasting tin and boil the kettle.

  2. Place the butter, flour, sugar and zests and eggs into a bowl with a pinch of salt. Whisk with an electric hand whisk until just combined. Stir in the dried fruit, then divide between the moulds. Carefully pour hot water from the kettle into the tin until it comes about one-third to halfway up the sides of the moulds. Bake for 25-30 mins until a skewer pushed in comes out clean. Serve straight away. If making ahead, leave the puds to cool, cover for up to a day, then turn out of the moulds into a microwave-proof dish and microwave, three at a time, for 1-2 mins on High until hot. Turn out the puddings, pour over some of the Nutmeg custard (see recipe, below) and add a grating of nutmeg, if you like.

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Comments (7)

cshobbs's picture

Nice recipe but next time I will try steaming them on the hob. They took absolutely ages in the oven. I replaced the mixed peel with candied peel

jessica_mann's picture
4

I made these for easter day pudding, easy to make, tasted good, the custard came out perfect and thats the first time I've ever made custard. I made these the day before and same with custard and so they keep well. Nice seasonal idea for something traditional!

foodgal's picture
1

I made this for Easter Sunday- easy enough to prepare but the oven timings didn't quite work for me & the nutmeg custard was a total disaster- I'll stick to Delia's trusted custard recipe in future. It's worth buying good quality mixed peel for this as the flavour really comes through... my boys decided that they "weren't anything like blonde Christmas puddings- much nicer" but I'm still not convinced I'd make them again.

rhfrancis's picture
5

Just made these for dinner tonight (Easter Day). Delicious!!

shirlden's picture

Just read this recipe for easter pudding ,sounds lovely,was trying to find something for pud ,,so will try it

titchtosh's picture

I will try this out for my elderly residents where I cook.I think they will like this with the lovely custard.I shall let you know how they got on.

carolkwiecien's picture
5

absolutely yummy- an indulgent treat

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