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Rachel Allen's Christmas pudding muffins with sherry butter icing

Ingredients

For the muffins:
1 egg
75ml milk
30g salted butter
2 tbsp sherry, whisky or brandy
125g leftover Christmas pudding
125g plain flour
1tbsp baking powder
1/2 tsp mixed spice 
75g caster sugar

For the icing:
125g sifted icing sugar
50g salted butter, softened
1-2 tbsp sweet sherry, whisky or brandy 

 

Method

1. Preheat the oven to 350F or gas mark 4. Line the muffin tins with paper cases.

2. Whisk the egg in a bowl. Add the milk, melted butter, sherry and the Christmas pudding.

3. Sift the flour, baking powder and mixed spice into another bowl. Add the caster sugar and mix well. Make a well in the centre.

4. 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.

5. 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.

6. Once the muffins are cool, spread the icing over the top and serve. 

 

 
Rachel Allen's Christmas pudding muffins with sherry butter icing
  • Preparation time: 20 minutes
  • Cooking time: 20-25 minutes
  • Total time: 40-45 minutes

Makes: 6

4 stars

Average user rating Based on 7 ratings

This recipe was first published in Wed Oct 23 16:34:00 BST 2013.