Christmas pud cupcakes

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Prep time:

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Serves: 12

By MrsWeasley



  • 140g self-raising flour

  • 250g icing sugar sifted

  • 140g caster sugar

  • 1 tsp baking powder

  • 50g dark chocolate broken into chunks

  • 6 tbsp cocoa powder

  • 3 eggs lightly beaten

  • 100ml sour cream

  • 100g ground almonds

  • 140g butter (plus extra for greasing)

  • 85g dried sour cherries (plus a few extra to decorate)

  • 12 bay leaves


  1. Heat oven to 190C/170C fan/Gas Mark 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.
  2. Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs.
  3. 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 three-quarters full, then bake for 20 minutes. Cool in the tins. Can now be frozen in plastic bags for 3 months.
  4. 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.

Handy Hint

Can be frozen before iced

Additional Information

  • cake

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Christmas

  • Cake/Dessert

  • Vegetarian

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Your comments

  • 24/12/09 10:10

    These do look very festive.