Make these individual plum puddings at Christmas time or for Christmas in July. Topped with fruit mince and pecans, they taste amazing and you have the option of making them mini or normal pudding size.
Place dried fruit, apple, carrot and zests in a very large bowl and pour in lemon juice, brandy and mix together. Cover and leave overnight or longer if you can.
Pre-heat oven to 190 degrees C. Lightly butter 16 one-cup moulds and place in two deep baking trays. Set aside.
Beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Drizzle in golden syrup.
Sift together flour, mixed spice and quatre epices, and add to egg mixture. Add breadcrumbs and nuts and fold in well.
Mix cake batter into the dried fruit mix in batches.
Place a pecan on the bottom of each mould and scoop about a dessertspoonful of fruit mince on top.
Divide cake mixture evenly between them, filling nearly to the top and smooth.
Cover each mould with a square of buttered foil that's pleated in the middle and tie securely with string. Alternatively, fill two 6-8 cup pudding basins.
Place tins in the oven in the baking tray, pour in boiling water to come two-thirds up the sides, and cook, topping up with water occasionally, for 1 1/2 hours. (If making 2 larger puddings, place in large saucepan with water halfway up sides of dishes, simmer 5 hours.)
When cooked run a blunt knife around the edge and turn out onto plates.
Aby remaining puddings can be cooled and stored in the fridge.
Quatre Epices Spice
Quatre Epices is a blend of allspice, nutmeg, cloves and cinnamon.