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Categories:
golden raisins raisins red glace cherries prunes currants brandy orange butter brown sugar eggs semi-sweet chocolate white chocolate milk chocolate flour baking soda vanilla custard
Viewed: 27 - Published at: 7 years agoIngredients
- 2/3 cup golden raisins
- 2/3 cup raisins, chopped
- 1/2 cup red glace cherries, chopped
- 1/2 cup pitted prunes, chopped
- 1/4 cup currants
- 1/3 cup brandy
- 1 None orange, peel grated and orange juiced
- 10 tbsp (1 1/4 sticks) butter, chopped, at room temperature
- 2/3 cup firmly packed brown sugar
- 2 None eggs
- 7 oz semi-sweet chocolate, melted
- 4 oz white chocolate, chopped
- 4 oz milk chocolate, chopped
- 2 1/3 cups flour
- 1 tsp baking soda
- None None Vanilla custard, to serve
Method
- Combine dried fruit, brandy, and orange peel and juice in a large bowl. Cover with plastic wrap and let stand overnight.
- Preheat the oven to 325°F. Grease 10 cups of two 6-cup Texas muffin pans. Line bottoms with parchment paper.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in semi-sweet chocolate. Mix in remaining chocolate and fruit mixture.
- Sift flour and baking soda into a bowl. Fold lightly into chocolate mixture. Spoon mixture evenly into prepared muffin pans, filling each cup until 2/3 full.
- Place each muffin pan in a baking pan. Add enough boiling water to each baking pan to come halfway up the sides of muffin pan. Cover each baking pan tightly with foil.
- Bake for 1 hour. Remove foil. Bake a further 15-20 mins, until cooked when tested with a skewer. Remove muffin pans from water. Cool in pans 10 mins, before turning out. Serve warm with vanilla custard.
