I have made up a big mix of a cheat christmas pudding ( fruit, flour, eggs, butter, sugar, treacle ) that I have baked in one big batch, I wanted it soft enough so that I could mold them into mini puddings when cooled, but I have overdone the butter a bit and the mix I have after cooking is a tad too wet, texture wise it would be nice to have a bit more of the crumbly and less of the gooey.
sooo has anyone got any ideas about how too extract some moisture from the mix, harden it up.
Bakery isnt really my thing, but I am guessing maybe leaving it out, adding breadcrumbs maybe? its hard really because the moisture is fat rather then liquid so I am not really sure how to get rid of it!
any suggestions are very welcome!