Ingredients
| 200 g | Plain flour (Main) |
| 1 cup | Fresh breadcrumbs |
| 1 cup | Light brown sugar |
| 1 | Orange, finely grated rind only |
| 1 medium | Carrot, shredded |
| 400 g | Dried fruit, mixed (Main) |
| 200 g | Coconut oil |
| 2 Tbsp | Blackstrap molasses |
| 2 large | Eggs, lightly beaten |
| 200 ml | Stout, or use lemonade |
Directions
- Lightly grease 10-12 dariole moulds or small ramekins (no 1 size) and line the bases with baking paper.
- Preheat the oven to 160C.
- Combine the dry ingredients and the wet separately. Stir the wet into the dry. Mix well.
- Spoon into the prepared moulds. Place in a large roasting pan. Pour hot water into the pan to halfway up the sides of the moulds. Cover tightly with foil.
- Carefully lift into the oven and bake for 1¼ hours. Remove the roasting pan from the oven and allow the puds to cool in the water.
- Remove the puds from their moulds and store in an airtight container in the fridge for up to 3 weeks or freeze.
- Reheat in the microwave before serving. Great served with brandy sauce, custard or whipped cream.