Cranberry Steamed Puddings

• 120 g dried peaches (chopped)
• 100 g craisins
• 75 g butter
• 34 cup brown sugar
• 14 cup golden syrup
• 2 eggs (lightly beaten)
• 1 cup fresh white breadcrumbs
• 34 cup self-raising flour (sifted)
• icing sugar (sifted to serve)
• vanilla custard (to serve)

1. Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.
2. Preheat oven to 180C or 160C fan forced.
3. Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.
4. Stir eggs through fruit, then breadcrumbs and flour until combined.
5. Fill prepared moulds and then place in a baking pan and add enought hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.
6. Bake for 1 to 1 1/4 hours or until firm when touched.
7. Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.
8. Dust with icing sugar and drizzle with custard.

peaches, craisins, butter, brown sugar, golden syrup, eggs, fresh white breadcrumbs, flour, icing sugar, vanilla custard

Taken from www.food.com/recipe/cranberry-steamed-puddings-443175 (may not work)