recipes
Caramel Christmas Puddings
Yummy Christmas dessert with a sweet molasses glaze.
serves 8
15 min prep
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ingredients
| 1 cup (150g) frozen Birds Eye Carrot Rings, part thawed ½ cup dark brown sugar firmly packed 100g butter ¼ cup orange juice 2 tablespoons molasses or golden syrup 1 egg ¾ cup self-raising flour 1 teaspoon mixed spice 1 cup fresh white breadcrumbs 1/3 cup chopped mixed dried and glace fruits 1/3 cup chopped mixed almonds, pecans and macadamia nuts Molasses Glaze: ¼ cup molasses or golden syrup 1/3 cup orange juice |
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instructions
step 1
Place part thawed Birds Eye Carrot Rings, brown sugar, butter, orange juice and molasses into a medium 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.
step 2
Prepare saucepan; place a trivet or rack into a large saucepan and pour in enough water to come just over the trivet. (A trivet is used to bring the puddings off the bottom of the saucepan to prevent the bases burning.)
step 3
Pour cooled carrot mixture and egg into a food processor 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.
step 4
Spoon mixture into prepared mini pots; sprinkle tops with approximately 1 tablespoon of combined fruit and nuts. Cover each pudding with prepared circle of baking paper and secure with an elastic band or string. Bring water in prepared saucepan to boil and place puddings onto trivet, cover and simmer for 20 minutes checking water level after 10-15 minutes, adding more boiling water if necessary. When cooked, turn off heat and carefully remove puddings to a heat proof board. Allow to stand for 5 minutes before removing elastic bands and paper cover (reserve paper covers).
step 5
Gently run a knife around the edge of puddings and place paper back onto puddings and turn out into hand then place upright onto serving plates. Drizzle with molasses glaze and serve with cream or ice-cream. Stir molasses and orange juice in a small saucepan until boiled and syrupy.
recipe tip
Puddings can be made 1-2 days ahead; refrigerate until required and re-heat in microwave oven.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1460kJ (349Cal) | 1200kJ (287Cal) |
| Protein | 4.6g | 3.8g |
| Fat - Total | 15.0g | 12.3g |
| - Saturated | 7.5g | 6.1g |
| Carbohydrate | 47.5g | 39.0g |
| - Sugars | 32.9g | 27.0g |
| Dietary Fibre | 2.4g | 1.9g |
| Sodium | 273mg | 224mg |
| Potassium | 380mg | 312mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Caramel Christmas Puddings
Caramel Christmas Puddings
Yummy Christmas dessert with a sweet molasses glaze.
ingredients
1 cup (150g) frozen Birds Eye Carrot Rings, part thawed
½ cup dark brown sugar firmly packed
100g butter
¼ cup orange juice
2 tablespoons molasses or golden syrup
1 egg
¾ cup self-raising flour
1 teaspoon mixed spice
1 cup fresh white breadcrumbs
1/3 cup chopped mixed dried and glace fruits
1/3 cup chopped mixed almonds, pecans and macadamia nuts
Molasses Glaze:
¼ cup molasses or golden syrup
1/3 cup orange juice
instructions
step 1
Place part thawed Birds Eye Carrot Rings, brown sugar, butter, orange juice and molasses into a medium 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.
step 2
Prepare saucepan; place a trivet or rack into a large saucepan and pour in enough water to come just over the trivet. (A trivet is used to bring the puddings off the bottom of the saucepan to prevent the bases burning.)
step 3
Pour cooled carrot mixture and egg into a food processor 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.
step 4
Spoon mixture into prepared mini pots; sprinkle tops with approximately 1 tablespoon of combined fruit and nuts. Cover each pudding with prepared circle of baking paper and secure with an elastic band or string. Bring water in prepared saucepan to boil and place puddings onto trivet, cover and simmer for 20 minutes checking water level after 10-15 minutes, adding more boiling water if necessary. When cooked, turn off heat and carefully remove puddings to a heat proof board. Allow to stand for 5 minutes before removing elastic bands and paper cover (reserve paper covers).
step 5
Gently run a knife around the edge of puddings and place paper back onto puddings and turn out into hand then place upright onto serving plates. Drizzle with molasses glaze and serve with cream or ice-cream. Stir molasses and orange juice in a small saucepan until boiled and syrupy.
serves 8 15 min prep recipe tip
Puddings can be made 1-2 days ahead; refrigerate until required and re-heat in microwave oven.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au