You may also like
Categories:
peaches craisins butter brown sugar golden syrup eggs fresh white breadcrumbs flour icing sugar vanilla custard
Viewed: 20 - Published at: 6 years agoIngredients
- 120 g dried peaches (chopped)
- 100 g craisins
- 75 g butter
- 34 cup brown sugar
- 14 cup golden syrup
- 2 eggs (lightly beaten)
- 1 cup fresh white breadcrumbs
- 34 cup self-raising flour (sifted)
- icing sugar (sifted to serve)
- vanilla custard (to serve)
Method
- Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
- Preheat oven to 180C or 160C fan forced.
- Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
- Stir eggs through fruit, then breadcrumbs and flour until combined.
- Fill prepared moulds and then place in a baking pan and add enought hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
- Bake for 1 to 1 1/4 hours or until firm when touched.
- Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.
- Dust with icing sugar and drizzle with custard.
