Right… for those who’s been pigging out over Christmas, you’re probably feeling sick now just seeing the words christmas pudding. But hey, waste not want not. Give it a new lease of life by turning them into yummy muffins, cover them in sherry icing and take them into work! Or give them to neighbours! Or in my case, keep them and scoff them! 😀
The recipe was taken from Rachel Allen’s Christmas Baking TV program, I’ve actually seen that program last year, although I didn’t make it then, the idea seems to have stuck in my head somewhere. So this year after winning the massive hamper @ work’s raffle, I knew straight away that the christmas pudding is going to be transformed into something else…
- 1 egg
- 75ml milk
- 30g butter
- 2 tbsp sherry, whisky or brandy
- 125g leftover Christmas pudding
- 125g plain flour
- 1 tbsp baking powder
- 75g caster sugar
For the sherry icing:
- 100g sifted icing sugar
- 40g salted butter, softened
- 1-2 tbsp sweet sherry, whisky or brandy
- Preheat the oven to 350F or gas mark 4. Line the muffin http://healthsavy.com/product/doxycycline/ 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.
- 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.
They are brilliant with a cup of tea! The sherry icing is quite boozy so if your kids are eating, you can use half alcohol half water for the icing instead of all alcohol. These muffins are light and not as stodgy as their ancestors! 🙂
Sorry if I ruined your new year resolution…