Step by step method

1. Method

2. 1. Preheat oven to 180°. Grease 8 moulds or ramekins with Stork Baking Margarine. Place mixed fruit, dates, orange juice, water and brandy essence into a saucepan over medium heat, stir and allow to simmer for a few minutes until the fruit has softened. Then remove from the heat and allow this to cool.
3. 2. Beat the Stork Baking Margarine and sugar together until pale and fluffy, add in eggs - one at a time, then stir in yoghurt. Sift in flour, baking powder and mixed spice, beat with an electric whisk until well combined.
4. 3. Add the cool fruit mixture to the batter and give it all a good mix. Divide the batter evenly between the moulds or ramekins (about ¾ cups full). Carefully place the ramekins in a large baking dish filled with boiling water, the water should go to at least halfway up the ramekins. Cover with foil and bake for 40 minutes.
5. 4. You will know the puddings are ready when it feels firm and spongey. Carefully remove puddings from the ramekins and allow it to cool down completely, then drizzle over icing, garnish with Christmas sprinkles and gold leaf. Enjoy!

6. Chef’s Tips

7. 1. If you want a more intense flavour, let the dried fruit, dates, and brandy essence mixture sit overnight. This allows the fruit to fully absorb the flavours.
8. 2. Ensure all ingredients, especially the Stork Baking Margarine, eggs, and yogurt, are at room temperature. This helps the batter mix evenly and results in a better texture.
9. 3. Don’t overmix the batter, once you add the flour and baking powder, be gentle when mixing. Overmixing can lead to dense puddings. Use a spatula or spoon to fold the ingredients together for a softer texture.
10. 4. Place a dish towel or silicone mat at the bottom of the baking dish to stabilise the ramekins in the water bath. This reduces movement during baking, helping the puddings cook evenly and preventing cracks.
11. 5. Insert a toothpick into the canter of a pudding; if it comes out clean or with only a few crumbs, they’re ready. This ensures your puddings are moist but not undercooked.