Mini Steamed Christmas Pudding

Start by soaking the dried fruit in brandy for a minimum of two hours. This will allow the fruit to absorb the brandy's flavor, giving the pudding a richer taste.

Using an electric mixer, cream the softened butter and dark brown sugar until it's light and fluffy. This step is crucial for achieving the right texture in your pudding, so make sure not to skip it.

Beat in the egg, and once it's well incorporated, sift in the self-raising flour and mixed spice.

Gradually mix in the soaked fruit, ensuring they're evenly distributed, followed by the orange zest and treacle. Your batter should now have a thick consistency.

Finally, fold in the breadcrumbs. These will also contribute to the pudding's texture, allowing it to hold together well.

Spoon the mixture into greased mini pudding molds. I recommend not filling the molds more than two-thirds full to allow room for the pudding to rise.

Cover the molds with greased paper and tie with cooking string. Steam for about 1 hour and 30 minutes or until well risen and firm.

Leave the puddings to cool before removing them from the molds.

To serve, heat them in a microwave for a few seconds, and garnish with bay leaves and cranberries for a holiday-themed presentation.