Two years ago this Individual Christmas Pudding recipe was included in my Christmas newsletter. It’s delicious and doesn’t have to be made in advance but if you do, you can refrigerate or freeze. If you’d like to receive my newsletters please subscribe here on my website or via the JOIN button at the top of my Facebook. Recipe below. Hope you enjoy.

Individual Chocolate Christmas Puddings
Ingredients
175gms raisins chopped
150gms sultanas
100gms currants
150gms pitted prunes chopped
175gms dried dessert figs chopped
50gms red glace cherries finely chopped
2/3 cup of brandy
3 tspns mixed spice
200gms butter softened
1 cup dark brown sugar
1/2 cup treacle
3 eggs room temperature
1 cup plain flour
2 cups fresh white bread crumbs
200gms dark chocolate chopped

Method
1. Combine raisins, sultanas, currants, prunes, figs and cherries in a heatproof bowl. Heat the brandy in a saucepan over high heat until hot. Pour over fruit and stir to combine. Add mixed spice, and stir well. Cover and set aside at room temperature for 3 days, stirring every day.
2. Preheat oven to 170C. Lightly grease twelve, l60ml (2/3rds cup capacity) ramekins or moulds.
Line base of each with a circle of baking paper.
3. Beat extra butter, sugar and treacle in large bowl of an electric mixer until pale. Add eggs, one
at a time, beating well after each addition. Fold in flour: Stir in fruit, breadcrumbs and chocolate.
4. Spoon mixture into each ramekin until almost full. Put in a deep roasting pan. Pour boiling water into pan to come halfway up side of ramekins. Cover the dish with baking paper, then secure with foil. Cook for 1.25 to 1.5 hours or until a skewer comes out clean.
5. Remove ramekins from dish. Loosen sides of pudding and turn onto plates. Serve warm with
brandy butter, brandy custard, cream, ice-cream or whatever your fave topping is.
Or set aside to cool. Wrap in plastic wrap, then in foil and store in airtight container in fridge for up to 1 week or freeze for several months.