Individual Irish Pudding Cake

Name: Individual Irish Pudding Cake
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 6-8 serving(s)
Ingredients: 250 g pitted dates, coarsely chopped; 200 g dried pitted prunes, coarsely chopped; 225 g raisins, coarsely chopped; 150 g dried cranberries; 125 g sultanas; 200 g grated apples (approx 2 med apples); 1 cup Irish whiskey (you can use brandy or rum); 1/2 cup Irish whiskey, extra; 1 1/4 cups brown sugar, packed firmly; 185 g butter, softened; 3 eggs; 1/2 cup hazelnut meal; 1 1/2 cups plain flour; 1 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon bicarbonate of soda

Submitted by Chef #642754

"If your having trouble choosing to make a Christmas cake or a pudding, then this one is the best of both worlds. If you serve it cold it's like cake. If you serve it warm it's like pudding. Because they are individual, you each person can pick how they want it! You can store it for up to a month before eating and it doesn't need aging or resting like some other recipes do so you can make it a day ahead. I love this and so does my family."

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Ready In:: 3hrs 5mins
Ingredients:: 17
Serves:: 6-8

ingredients

250 g pitted dates, coarsely chopped
200 g dried pitted prunes, coarsely chopped
225 g raisins, coarsely chopped
150 g dried cranberries
125 g sultanas
200 g grated apples (approx 2 med apples)
1 cup Irish whiskey (you can use brandy or rum)
¹⁄₂ cup Irish whiskey, extra
1 ¹⁄₄ cups brown sugar, packed firmly
185 g butter, softened
3 eggs
¹⁄₂ cup hazelnut meal
1 ¹⁄₂ cups plain flour
1 teaspoon ground nutmeg
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground cloves
¹⁄₂ teaspoon bicarbonate of soda

directions

Combine fruits and whiskey in a large bowl, cover tightly with plastic wrap and stand at room temp overnight.
Preheat oven to 120°C Line 6-8 ramekins with baking paper twice, making sure that the paper sticks 4cm above the sides. Tip:overlap the paper slightly and use sticky tape on the outer side to secure it.
Combine extra whiskey and 1/2 cup of the sugar in a small saucepan. Stir over a medium-high heat until sugar dissolves; bring to the boil, cool syrup for 20 minutes.
Beat butter and remaining sugar in a small bowl with electric mixer until just combined (don't over beat it) Add eggs, one at a time, beating until combined between additions. Add butter mixture to the fruit that has stood overnight; stir in hazelnut meal, sifted dry ingredients and 1/2 cup of the cooled syrup.
Divide into the prepared ramekins, spread the tops out smoothly. Bake for about 1 - 1 1/2 hours until the pudding pulls away from the edges a little and springs back when lightly touched in the center. Brush puddings with remaining reheated syrup cover each with fool and cool to room temp in the ramekins. Turn out the puddings and wrap them in calico to persevere them. Serve warm or cold; store in the fridge for up to a month.
Enjoy!