Sweets

Cranberry Steamed Pudding

ingredients:

• 120g dried apricots
• 100g Ocean Spray® Craisins®
• 75g butter
• 3/4 cup brown sugar
• 1/4 cup golden syrup
• 2 free range eggs, lightly beaten
• 1 cup fresh white bread crumbs
• 3/4 cup white self raisng flour, sifted
• Icing sugar for dusting
• Vanilla custard to serve

Place apricots, Craisins®, butter, sugar and golden syrup in a saucepan. Bring to boil, stirring until butter has melted and sugar has dissolved. Set aside to cool.

Preheat oven to 180°C or 160°C fan. Grease 8 x ½ cup dariole moulds. Line base with a circle of baking paper.

Stir eggs through fruit then bread crumbs and flour until combined. Fill prepared moulds. Place into a baking pan and add enough hot water to come halfway up the sides of the pan. Cover with a piece of greased and pleated baking paper and foil. Bake for 1-1¼ hrs, or until firm.

Remove from baking pan. Sit in moulds for 10 mins before inverting. Serve dusted with icing sugar and a drizzle of custard.