This recipe is courtesy of Rachel Allen
My family always have left over Christmas pudding so my mum wanted to find a recipe to use it up rather than chuck it out when it got a bit dry. She trawled through the net until she found this one and so I thought I'd share it with you guys :)
This recipe makes 6 muffins, although we found we had too much icing
For the Muffins:
- 1 egg
- 75ml milk
- 30g salted butter
- 2 tsp of sherry, whisky or brandy (We used brandy in our's)
- 125g of leftover Christmas Pudding
- 125g plain flour
- 1 tsp baking powder (not 1 tbsp like the original recipe said!)
- 1/2 tsp mixed spice
- 75g caster sugar
For the Butter Icing:
- 125g sifted icing sugar
- 50g salted butter, softened
- 1-2 tbsp sherry, whisky or brandy (We used brandy in our's to match what we'd put in the muffin mix)
- Preheat the oven to 350F, 180C or gas mark 4. Line the muffin tins with paper cases.
- Whisk the egg in a bowl. Add the milk, melted butter and alcohol of choice.
- Sift the flour, backing powder and mixed spice into another bowl. Add the caster sugar and mix well before adding the cut up leftover Christmas Pudding. Make a well in the centre of the dry ingredients.
- Add the wet ingredients and mix well together until a soft batter forms.
- Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes.
- Whilst allowing the muffins to cool prepare the butter icing. Mix together the icing sugar and the butter. Add enough alcohol, about 1 tbsp, to just soften the mixture and make it spreadable.
- Once the muffins are cooled, spread the icing on top and serve.
They are so yummy! Here's a picture of our's: