how to make award winning White chocolate, cranberry & pistachio puddings

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate, cranberry & pistachio puddings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate, cranberry & pistachio puddings is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate, cranberry & pistachio puddings is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • Melted butter, to grease
  • 200g butter, at room temperature
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 180g pkt NESTL� BAKERS’ CHOICE White Choc Melts, melted
  • 225g (1 1/2 cups) self-raising flour
  • 70g (1 cup) fresh white breadcrumbs (made from day-old bread)
  • 140g (1 cup) pistachios kernels, coarsely chopped
  • 170g dried cranberries
  • Icing sugar, to dust
  • Pistachio kernels, extra, chopped, to serve

Method

  • Step 1
    Preheat oven to 180�C. Brush eight 250ml (1-cup) capacity pudding moulds or ovenproof dishes with melted butter. Line bases with non-stick baking paper.
  • Step 2
    Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add milk and vanilla and beat until combined. Add eggs, 1 at a time, beating well after each addition. Add chocolate and beat until combined. Transfer mixture to a large bowl.
  • Step 3
    Fold in flour, breadcrumbs, pistachio and dried cranberries until just smooth. Spoon the mixture into prepared moulds. Use the back of the spoon to smooth the surfaces.
  • Step 4
    Cut eight 16cm-square pieces of non-stick baking paper and foil. Place paper on foil and fold to make a pleat in centre. Place on top of puddings, foil-side up. Tie a double piece of kitchen string around foil to secure. Fold foil and paper back over string.
  • Step 5
    Place moulds in a large roasting pan. Pour boiling water into pan to come halfway up sides of moulds. Bake for 1 1/2 hours or until a skewer inserted into centres comes out clean.
  • Step 6
    Remove puddings from pan and set aside for 10 minutes to cool slightly. Remove foil and paper. Turn puddings onto plates. Dust with icing sugar and top with extra pistachio.

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