Traditional Christmas Pudding with a Cupcake Twist
A Christmas feast without Christmas pudding isn't a real Christmas but we put a twist on the traditional Christmas pudding by adding a cupcake twist for a more modern approach.
Some might replace traditional Christmas pudding with a colder option like trifle, but there's no doubt that a traditional festive feast isn't the same without Christmas pudding and decadent brandy sauce. Yum! But times change and sometimes you need to mix things up for a more modern take on traditional fare, so why not have Christmas pudding cupcakes instead?
Christmas pudding is renowned for its rich fruit taste that explodes on the tongue releasing bursts of succulent fruit, spices and a hint of brandy. Combine this with a brandy sauce drizzled over the top and you have the ultimate festive temptation, well, after mince pies of course!
Try out this recipe for Christmas pudding cupcakes that can be a part of the festive meal or given out if you are hosting a buffet- style gathering.
YOU WILL NEED:
120g plain flour
1 tsp. baking powder
2 eggs, medium
100g butter, unsalted
100g golden caster sugar
140g each currants, raisins and sultanas
60g glace cherries, halved
1 tsp. mixed spice
Half a lemon, grated zest and juice
100ml each brandy and port
Pinch of salt
Fondant, white and marzipan as well as edible Christmas decorations
It is better to prepare the recipe a day in advance and let the fruity ingredients soak up the brandy and port.
Preheat oven to 200oC and then line a 12-hole cupcake or muffin tray with cupcake cases.
In a large mixing bowl or mixer bowl, combine the butter and sugar until light and fluffy. Sift the flour and baking powder separately and then sift half of this into the creamed butter and sugar. Add  egg before beating by hand or with a mixer. Slowly add the remaining flour mix and the remaining egg and mix again.
Now you can add the lemon juice and zest, spices and salt and continue mixing until all the ingredients are well combined.
Fold the cherries into dried fruits and gently fold this into the cake batter before spooning the mixture into the cake cases.
Place in the oven for 15 minutes and then turn the oven down to 150oC and leave in the oven for a further 15 minutes. Remove when the cakes are springy when touched. Remove and put aside to cool. Once cool, you can decorate with the fondant and marzipan.
Another alternative for decorating the Christmas pudding cupcakes is to use icing and fondant.
Where and when did Christmas pudding originate?
As far back as the 14th century, a traditional meal that included mutton and beef was combined with assorted dried fruits, wines and spices. From there it was transformed into a meal that became cakier with the addition of wheat. From that time onwards, the traditional Christmas pudding has become a worldwide part of Christmas festivities, especially when topped with a brandy sauce.
Christmas pudding is generally a steam pudding in an upside down bowl shape that is decorated with brandy sauce and holly. Due to the amount of alcohol in the pudding, it was usually set alight before serving. While many no longer follow this tradition, Christmas pudding and brandy sauce remain a favourite for the festive season.
Treat the kids to a new taste sensation with Christmas pudding cake pops dipped in chocolate and decorated with fondant.