Christmas breadcup pudding

You can serve the breadcup pudding warm and fruits (passion fruits, raspberries, strawberries and red currants) chilled for a contrasting hot and cold effect. To achieve a stronger flavour in the pudding, choose day-old wholemeal bread.

Serves 2-4 Prep time 15 minutes
Cook time 10 minutes

pudding mix
3 cups one-day-old wholemeal bread
¼ cup dried fruits (raisins and cranberries, pre-soaked in water)
2 tbsp instant oatmeal
50g fine sugar
90g self-rising flour
2 tsp lemon zest
3 fresh eggs, beaten

garnish
2 tbsp passion fruits
50g red raspberries
50g strawberry wedges
20g red currants
1 tbsp whipping cream
5 chocolate sticks
70g grapes, sliced into wedges
1 orange, peeled and sliced into wedges
10 fresh mint leaves, shredded

• Lightly grease 12 mini tin moulds and dust with plain flour.
• Trim off the sides of wholemeal bread. Place the bread in a blender and blend into fine crumbs.
• Combine the breadcrumbs with dried fruits, oatmeal, sugar, flour, lemon zest and beaten eggs all together and knead into a dough. Divide the dough into 12 portions (for the tin moulds).
• Place the tin moulds in a steamer at 100°C for 6-10 minutes. To check if it’s cooked enough, use a satay stick to poke into the pudding. If it comes out clean, the pudding is ready.
• Combine all the garnishes together. Let the garnishes rest for a few minutes before serving it with the pudding.

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