We always end up with a big portion of leftover 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 leftover 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
- First, 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. Of course, 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.
Hopefully these leftover Christmas Pudding Muffins have inspired you to do some Boxing Day Baking. Finally, we’d love to hear about your favourite Christmas Bakes. So do leave us a comment to share what you enjoy baking over the Christmas holidays.