Quick and Easy Christmas Puddings
Place butter, sugar, treacle, flour, Cinnamon, Nutmeg, eggs and brandy in a bowl and beat together until thoroughly mixed. Stir in currants, sultanas and mixed peel.
Divide the mixture between six thoroughly greased 200ml (7 fl oz) capacity dariole moulds. Cover tightly with foil and steam for ¾ hour. When cooked turn the puddings out of the moulds and decorate with holly sprigs. Serve with brandy butter, sauce or cream.
The pudding mixture may be cooked in one 1.4 litre (2½ pint) capacity pudding basin and steamed in the conventional way for 2 hours.
The cooked puddings may be stored in a refrigerator for up to 3 days or in a freezer for up to 6 months.