Mini Plum Puddings - cooking recipe

Ingredients

1 cup butter, at room temperature
1 1/2 cups brown sugar
1 tsp vanilla extract
4 None eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 cup milk
1 1/2 cups soft fresh breadcrumbs
2 1/4 lb mixed dried fruit
1/2 cup blanched almonds, chopped

Preparation

Grease 4 - 16 oz ramekins with butter. Line bases with parchment paper.
Cream butter, sugar and vanilla extract until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, baking soda and spice mix alternately with milk. Add breadcrumbs, dried fruit and almonds and mix until combined. Transfer to prepared ramekins, pressing mixture firmly into ramekins. Cover each with greased parchment paper and 2 sheets of foil. Tie foil with butcher's twine to seal.
Transfer ramekins to a large saucepan. Add enough water to come halfway up sides of ramekins. Bring to a boil, cover and simmer for 3 hours.