CHRISTMAS CUPCAKES BECOME CHRISTMAS PUDDINGS

This is a Christmas cupcake recipe for a much lighter version of a Christmas pudding which is traditional in England. However, the pudding can be so heavy and filling that I have created a cupcake recipe for a much lighter alternative.
Use cupcake recipe 1, 2, 3 or 4. This is the basic cupcake mixture or batter and to this add 1/2 cup--110gm--4oz of sweet mince meat. Add it to the mixture after you have beaten in the 2 eggs. The mixture looks like in the photograph below. I then used paper cases of a larger size which I normally would use for a muffin.
As it is larger I would cook this longer at 375F, 190C or gas 5 for 15 to 20 minutes. Do as usual and watch the cupcakes progress and remove when it is springy to the touch. The time will sometimes depend on where the cupcake tray is. I find that the centre of the oven gives a good even cupcake

When the cupcakes are cooked you can store to serve cold or serve hot. I make a 1 pint--1/2 litre of custard. I use the powdered type or make my own egg custard. Get out a plate for each person and cover with custard as below.

Take the cupcakes out of their cases and place one upside down in the centre of each plate of custard, as below.

In a pan place some sweet mince meat and warm gently, I also add brandy or sherry or port to make it taste really special. Put about 2 teaspoons on the top of each cupcake of this warm sweet mincemeat. I then decorated with some fresh fruit. Sprinkle some icing sugar over to finish off. My son said that these were superb. So hope you enjoy these as much as we have.





Remember to check out the archives. Chutney recipes has a superb recipe for cranberry sauce which makes a great filling for chocolate cupcakes recipe. There are some good soups for cold winter days. My favourite upto now is Catalan and Sweet Potato. Enjoy and have a great Christmas and a Happy New Year. Crazycupcakes