Steamed Chocolate And Orange Puddings

• 2/3 cup golden raisins
• 2/3 cup raisins, chopped
• 1/2 cup red glace cherries, chopped
• 1/2 cup pitted prunes, chopped
• 1/4 cup currants
• 1/3 cup brandy
• 1 None orange, peel grated and orange juiced
• 10 tbsp (1 1/4 sticks) butter, chopped, at room temperature
• 2/3 cup firmly packed brown sugar
• 2 None eggs
• 7 oz semi-sweet chocolate, melted
• 4 oz white chocolate, chopped
• 4 oz milk chocolate, chopped
• 2 1/3 cups flour
• 1 tsp baking soda
• None None Vanilla custard, to serve

1. Combine dried fruit, brandy, and orange peel and juice in a large bowl. Cover with plastic wrap and let stand overnight.
2. Preheat the oven to 325u0b0F. Grease 10 cups of two 6-cup Texas muffin pans. Line bottoms with parchment paper.
3. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in semi-sweet chocolate. Mix in remaining chocolate and fruit mixture.
4. Sift flour and baking soda into a bowl. Fold lightly into chocolate mixture. Spoon mixture evenly into prepared muffin pans, filling each cup until 2/3 full.
5. Place each muffin pan in a baking pan. Add enough boiling water to each baking pan to come halfway up the sides of muffin pan. Cover each baking pan tightly with foil.
6. Bake for 1 hour. Remove foil. Bake a further 15-20 mins, until cooked when tested with a skewer. Remove muffin pans from water. Cool in pans 10 mins, before turning out. Serve warm with vanilla custard.

golden raisins, raisins, red glace cherries, prunes, currants, brandy, orange, butter, brown sugar, eggs, semisweet chocolate, white chocolate, milk chocolate, flour, baking soda, vanilla custard

Taken from recipes-plus.com/api/v2.0/recipes/34397 (may not work)