Fruity caramel puddings

Earlier this week on the Expresso Show Culinary Hotline we were chatting all about winter puddings (one of my favourite topics!) and it reminded me of this delicious recipe which I put together a few months ago. Saucy winter puddings are my favourite and today’s recipe definitely falls into that category!

I get rather excited towards the end of the year when the summer stone fruit season arrives, and, certainly in our house, we miss our nectarines, plums and peaches in the winter months. These mini baked caramel puddings are filled with mixed dried fruit – in other words all the fruit that we can’t buy fresh and in season at the moment. I almost called them “summer in winter puddings”!

Once baked the puddings are doused in a caramel soaking sauce before serving, which is absolutely as good as it sounds. I have added a touch of coffee to the puddings, and while the flavour may not be that obvious it does add depth and richness to the overall dish. Enjoy!

FRUITY CARAMEL PUDDINGS

Servings: 4
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For the puddings:

100g mixed dried fruit
60g butter
100ml light brown sugar
1 large egg
5ml (1 tsp) vanilla extract
5ml (1 tsp) instant coffee
15ml (1 tbsp) warm water
80ml (⅓ cup) milk
150ml flour
7.5ml (1½ tsp) baking powder
pinch of salt
15ml (1 tbsp) flour, for dusting the fruit
cream or custard, to serve (optional)

For the caramel sauce:

125ml (½ cup) cream
30g butter
50ml light brown sugar
15ml (1 tbsp) honey
2.5ml (½ tsp) vanilla extract

1.) Preheat your oven to 180ºC. Lightly grease four 200ml ramekins.

2.) Place the mixed dried fruit in a small bowl. Cover with boiling water and leave to soak for 15 minutes. Drain and chop up finely. Set aside in a small bowl.

3.) Cream the butter and sugar together until combined and fluffy. Add the egg and vanilla extract and whisk again to combine. Stir the coffee into the warm water to dissolve. Add to the mixture with the milk and stir.

4.) Sift the flour, baking powder and salt into the bowl and mix in.

5.) Sprinkle the remaining tablespoon of flour over the dried fruit. Toss gently to coat then fold the fruit into the batter.

6.) Divide the batter between the ramekins. Bake for 30-35 minutes or until an inserted skewer comes out clean.

7.) Prepare the caramel sauce during the last few minutes of baking time. Place the cream, butter, light brown sugar, honey and vanilla extract in a small saucepan. Stir over a low heat to dissolve the sugar. Let the syrup bubble very gently for 2 minutes.

8.) Take the puddings out of the oven and poke holes all over them. Slowly pour the hot caramel syrup over the puddings. Leave to stand for a few minutes before serving with cream or custard.