Steamed Chocolate And Orange Puddings - cooking recipe

Ingredients

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

Preparation

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\u00b0F. 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.