No messing about here, let’s get baking...
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Serves 8
Ingredients
- 125g Margarine, plus extra for greasing the bowls (dairy free can be used)
- 375g Chopped and pitted dates
- 75ml Rum or Brandy
- 350g mixed sultanas and raisins
- 1 Apple, peeled, cored and grated
- 85g Soft light brown sugar
- 85g Dark soft brown sugar
- 100g Fresh breadcrumbs
- 100g Self raising flour
- ½ tbsp allspice
- 1/4 tbsp ground ginger
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Method
- Pre-heat your oven to 180C Fan. Grease a 8 mini pudding bowls with margarine.
- Roughly chop 125g of the dates and set aside. Put the remaining dates, margarine and the rum into a food processor ‘ blender and whizz until smooth-ish, then scrape into a large bowl. Tip in the chopped dates, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basins Slowing a gap at the top to rise. Cover with foil and secure.
- Lower into a large oven proof dish the fill with enough boiling water from the kettle to come halfway up the sides of the basins. bake for 2hrs, topping up the water as needed. Remove from the oven and check with a toothpick to see if it has cooked through and leave to cool In the mounds.
- Turn out onto a plate and serve straight away or keep in a cool, dry cupboard for up to a year. Reheat in a microwave and serve with cream.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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