INDIVIDUAL CHRISTMAS PUDDINGS

Ingredients

• 2 1/4 cups raisins
• 1 cup candied deluxe mixed fruit
• 1 cup currants
• 3/4 cup chopped pitted dates
• 3/4 cup slivered almonds
• 1/2 cup brandy
• 3 1/4 cups fresh bread crumbs
• 1 cup flour
• 3/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed dark brown sugar
• 3 eggs
• 2/3 cup milk
• 2 tbsp brandy

Directions

1. Grease and flour 12 custard cups (175 mL each). Place a 3 inch square of parchment paper on bottom of each custard cup.
2. Combine raisins, candied fruit, currants, dates and almonds in a large bowl. Add 1/2 cup brandy and toss to combine. Cover and let stand, stirring occasionally, until most of brandy is absorbed, about 2 - 3 hours.
3. Preheat oven to 350°F.
4. Combine next 7 ingredients (bread crumbs through cloves) in a bowl; set aside. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy. Beat in eggs, one at a time, until blended. Stir in fruit mixture and milk. Add bread crumb mixture and stir until combined.
5. Spoon about 1/2 cup of batter into each prepared custard cup. Place each custard cup on a 14 inch square of foil. Bring edges of foil together to form a package; close all edges with tight double folds. Place packages in a large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of packages.
6. Bake until puddings test done, about 1 hour.
7. Remove packages from roasting pan. Remove foil and invert puddings onto a rack. Remove parchment paper; cool puddings completely.
8. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw puddings in refrigerator.
9. To reheat puddings, preheat oven to 350°F. Place puddings in two greased 9x13 inch baking pans. Sprinkle puddings with 2 tbsp brandy. Cover pans tightly with foil. Reheat until heated through, about 25 - 30 minutes. Serve immediately.