recipes
White Chocolate, Cranberry & Nut Pudds
Decadent baby pudds made with a mixture of white chocolate, cranberries and macadamia nuts.
serves 0
15 min prep
ingredients
| 1 cup plain flour, sifted 1 cup fresh white breadcrumbs 1/2 cup cranberries 1/3 cup sultanas 1/2 cup roughly chopped macadamia nuts 125g butter, softened 1/3 cup sweetened condensed milk 1/4 cup caster sugar 2 eggs 180g block white eating chocolate, melted |
instructions
step 1
In a large bowl mix together sifted plain flour, white breadcrumbs, cranberries, sultanas and macadamia nuts.
step 2
Using an electric mixer cream butter, condensed milk and caster sugar until light and fluffy. Beat in eggs one at a time beating well after each addition. Add melted white chocolate and beat until well combined.
step 3
Stir butter mixture into the breadcrumb mixture with a wooden spoon, mixing well. Spoon into prepared pudding bowls (see tip) and top each with a circle of baking paper which has been cut 4cm larger than the diameter of the top of the pudding bowls. (Fold a small pleat in the centre of each circle to allow for the pudding to rise). Secure covers with a rubber band approximately 1cm below the top of the puddings.
step 4
Place a wire trivet onto the base of a large saucepan (this will keep the puddings off the base of the saucepan and prevent the bottoms of the puddings from burning). Arrange the puddings onto the wire trivet and gently pour in enough boiling water down the side of the saucepan to bring the water level to cover approximately 1/3 of the base of the puddings. Cover and steam for 35 minutes (check water level after 20 minutes, adding boiling water as before to keep the level constant). When cooked turn off heat. Carefully remove puddings and set aside to cool for 5 minutes.
step 5
To serve: Remove baking paper covers and carefully run a knife around the edge of the puddings before turning out onto serving plates. Serve with white chocolate coated macadamia nuts decorated with silver cachous, creamy custard and ice-cream.
recipe tip
Grease 10 x ½ cup individual pudding bowls with butter. Line the base of each pudding bowl with a circle of baking paper (this will prevent the bases of the puddings from sticking).
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1750kJ (417Cal) | 1820kJ (434Cal) |
| Protein | 6.6g | 6.8g |
| Fat - Total | 24.1g | 25.1g |
| - Saturated | 12.3g | 12.8g |
| Carbohydrate | 44.1g | 45.9g |
| - Sugars | 30.1g | 31.3g |
| Dietary Fibre | 1.9g | 2.0g |
| Sodium | 173mg | 180mg |
| Potassium | 228mg | 237mg |
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White Chocolate, Cranberry & Nut Pudds
White Chocolate, Cranberry & Nut Pudds
Decadent baby pudds made with a mixture of white chocolate, cranberries and macadamia nuts.
ingredients
1 cup plain flour, sifted
1 cup fresh white breadcrumbs
1/2 cup cranberries
1/3 cup sultanas
1/2 cup roughly chopped macadamia nuts
125g butter, softened
1/3 cup sweetened condensed milk
1/4 cup caster sugar
2 eggs
180g block white eating chocolate, melted
instructions
step 1
In a large bowl mix together sifted plain flour, white breadcrumbs, cranberries, sultanas and macadamia nuts.
step 2
Using an electric mixer cream butter, condensed milk and caster sugar until light and fluffy. Beat in eggs one at a time beating well after each addition. Add melted white chocolate and beat until well combined.
step 3
Stir butter mixture into the breadcrumb mixture with a wooden spoon, mixing well. Spoon into prepared pudding bowls (see tip) and top each with a circle of baking paper which has been cut 4cm larger than the diameter of the top of the pudding bowls. (Fold a small pleat in the centre of each circle to allow for the pudding to rise). Secure covers with a rubber band approximately 1cm below the top of the puddings.
step 4
Place a wire trivet onto the base of a large saucepan (this will keep the puddings off the base of the saucepan and prevent the bottoms of the puddings from burning). Arrange the puddings onto the wire trivet and gently pour in enough boiling water down the side of the saucepan to bring the water level to cover approximately 1/3 of the base of the puddings. Cover and steam for 35 minutes (check water level after 20 minutes, adding boiling water as before to keep the level constant). When cooked turn off heat. Carefully remove puddings and set aside to cool for 5 minutes.
step 5
To serve: Remove baking paper covers and carefully run a knife around the edge of the puddings before turning out onto serving plates. Serve with white chocolate coated macadamia nuts decorated with silver cachous, creamy custard and ice-cream.
serves 0 15 min prep recipe tip
Grease 10 x ½ cup individual pudding bowls with butter. Line the base of each pudding bowl with a circle of baking paper (this will prevent the bases of the puddings from sticking).
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au