We always end up with a big portion of left over Christmas Pudding after Christmas dinner and you always see them on sale in supermarkets in January. A few years ago I saw Rachel Allen use some to make muffins which seemed like a fab idea for using them up. I didn’t have the chance to write down her recipe at the time but a bit of trial and error in the kitchen has led me to this method. The Christmas Pudding Muffins are packed with all the flavour you’d expect from a pudding but of course they are much lighter and less sweet.
Christmas Pudding Muffins
- 50g butter
- 125ml milk
- 200g cooked Christmas Pudding (approx)
- 50ml sherry
- 2 eggs
- 200g self raising flour
- 100g sugar
- 1/2tsp cinnamon
- 1/4tsp nutmeg
- 50g butter
- 125g icing sugar
- 3tbsp sherry
- Put the butter and milk into a microwavable bowl and warm slightly to melt the butter.
- Add in the crumbled up pudding and the sherry and give it a minute to soak up some of the liquid before adding the eggs and mixing together.
- Sift in the rest of the ingredients and mix to form a batter.
- Divide into 10-12 muffin cases and bake at 170°c for about 25 minutes.
- Once the Christmas pudding muffins are baked and cooled, cream together the icing ingredients and pipe on a swirl.
For great breakfast muffins you can leave off the icing and reduce the sugar slightly. If you’re not a fan of sherry then you can substitute brandy in both the muffin and the icing to keep that Christmassy flavour.