o 500g store-bought Christmas cake, crumbled 

o 1/2 cup (125ml) milk
o 4 eggs
o 1/3 cup (85g) fruit mince
o 1/4 cup (60ml) Pedro Ximenez (see 

o Custard and glace cherries, to serve 


Preheat the oven to 180°C.
Grease four 1 cup (250ml) dariole moulds or ramekins.
Place cake, milk, eggs, fruit mince and Pedro Ximenez in a food processor and pulse a few times to combine. Divide the mixture among the moulds and cover with foil. Place in a deep baking dish and pour enough boiling water into the dish to come halfway up the
sides of the moulds. Bake for 45 minutes or until firm. Remove the puddings from the baking dish and rest for 10 minutes.
To serve, invert the puddings onto plates and top with custard and glace cherries. 

Note Source:
Pedro Ximenez is a fortified sweet Spanish sherry available from selected bottle shops; substitute brandy or Marsala (Sicilian fortified wine).