Sticky ginger pear pudding
A great last-minute alternative to a traditional Christmas pudding - plus it reheats in only five minutes
Christmas pud cupcakes
- Preparation and cooking time
- Prep:
- Easy
- Serves 12
Skip to ingredients
- 50g dark chocolatein chunks
- 140g butterplus extra for greasing
- 100ml soured cream
- 3 eggslightly beaten
- 140g self-raising flour
- 140g caster sugar
- 100g ground almonds
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 85g dried sour cherriesplus a few extra to decorate
To decorate
- 250g icing sugarsifted
- 1 tsp custardpowder, sifted
- 12 small bay leaves
Nutrition: per cupcake
- kcal413
- fat20g
- saturates10g
- carbs54g
- sugars42g
- fibre2g
- protein6g
- salt0.51glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
step 2
Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
step 3
To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.
