Christmas poussin
Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen
Hot little Christmas cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g melted butterplus extra for greasing
- 50g plain flourplus extra for dusting
- ¼ tsp baking powder
- 1 tsp mixed spice
- 50g dark muscovado sugar
- 1 egg
- finely grated zest 1 orange
- small handful dried berries and cherries
- vanilla ice creamand honey, to serve
Nutrition: per serving
- kcal243
- fat13g
- saturates8g
- carbs29g
- sugars17g
- fibre1g
- protein4g
- salt0.37glow
Method
step 1
Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.
step 2
Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.
