Mini Fruit Cakes
Try the mini fruit cakes from Spoonsparrow. Here is the classic English recipe.
Ingredients
- 50 g dried apricots
- 50 g Raisins
- 50 g currants
- 50 g chopped almond kernels
- 50 g whole-grain breadcrumbs
- 50 g beetroot syrup
- 50 g butter
- 2 Eggs
- 2 tbsp milk (3.5% fat)
- 1 organic lemon (including 1 tsp grated zest)
- 1 tsp cinnamon
- 200 g whipping cream
- 100 ml Orange Juice
Instructions
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1.
Cut the apricots into fine cubes and mix them with raisins, currants, almonds, whole-grain breadcrumbs, beetroot syrup, and butter. Beat the eggs and milk together, then season with lemon zest and cinnamon. Combine this mixture with the fruit-breadcrumb blend until well incorporated.
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2.
Grease six small oven-safe molds (or a pudding mold) thoroughly if needed. Fill the molds with the batter, press firmly to settle, cover with foil, and steam in a hot water bath over low heat for 3–4 hours (the pudding is already set after 2 hours but traditionally cooked longer so flavors meld and it preserves better).
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3.
For the orange cream, simmer the orange juice in a small pot until thickened into a syrup. Let cool, then whisk with whipping cream and beat into stiff peaks.
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4.
Serve by pouring the fruit pudding out of the molds onto plates, garnished with the orange cream swirl.
