Rachel Allen's Christmas Pudding Muffins with Sherry Butter Icing
Over a year ago
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Ingredients
- 1 egg
- 75ml milk
- 30g salted butter
- 2tbsp cherry, whisky or brandy
- 125g leftover Christmas pudding
- 125g plain flour
- 1tbsp baking powder
- ½tsp mixed spice
- 75g caster sugar
- 125g sifted icing sugar
- 50g salted butter, softened
- 1-2tbsp sweet sherry, brandy or whisky
Accompaniment
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Description
Everyone has Christmas pudding leftovers, but it took me a few tries before I came up with this winning recipe. They make a fabulous teatime snack or even better - a delicious breakfast with a cup of
Method
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1
Preheat the oven to 350F or gas mark 4. Line the muffin tins with paper cases.
Whisk the egg in a bowl. Add the milk, melted butter, sherry and the Christmas pudding.
Sift the flour, baking powder and mixed spice into another bowl. Add the caster sugar and mix well. Make a well in the centre.
Add the wet ingredients and mix together until a soft batter forms. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack.
While they are cooking, make the sherry butter icing.
Mix together the icing sugar and the butter. Add enough sherry, about 1 tbsp, to just soften the mixture and make it spreadable.
Once the muffins are cool, spread the icing over the top and serve.
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