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DESERT
CHRISTMAS
PUDDING CUPCAKES
Who better to deliver a different Christmas dessert that’s more cake
than pudding than former Bake off winner Frances Quinn…
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“These cup cakes give you
both Christmas cake and
Christmas pudding in one
perfect portion” says Frances.
“The cakes are topped with
a decadent white chocolate
ganache to represent custard.
Cranberries appear both inside the cakes and on top as ‘holly berries’,
and fresh holly tips finish them off with traditional rustic charm. You
can also make mini Christmas puddings by scaling the mixture down
and baking it in 24 mini-muffin cases.”
Ingredients
Makes 12 cupcakes
For the cake
100g mixed dried fruit
100g dried cranberries
100g pitted soft prunes, snipped
into small pieces
100g pitted soft-dried dates,
snipped into small pieces
100g dried figs, snipped into
small pieces
100ml brandy, plus optional extra
to ‘feed’ the cakes
Finely grated zest and juice of
1 orange
100g butter, softened
100g dark muscovado sugar
2 tbsp black treacle or date syrup,
optional
2 eggs (at room temperature)
100g self-raising flour
2 tbsp ground mixed spice
100g mixed whole nuts, toasted
and chopped
Ingredients
For the ga n ache
150g white chocolate, chopped
into small pieces
100ml double cream
To decorate
24 dried cranberries
24 small holly leaves
E quipment
12-hole muffin tin
12 paper tulip muffin cases (you
can use normal muffin cases but
the sides of the cakes may be
marked with ridges)
Cocktail stick
Method
Put all the dried fruit in a bowl. Add the brandy and
orange zest and juice and stir to combine. Cover the
bowl with a shower cap, clingfilm or plate and leave
to soak in a cool place for at least 12 hours or, even
better, 2 days. When you’re ready to bake the cakes,
preheat the oven to 140°C. Line the muffin tin with the
tulip cases. Using a hand-held electric whisk, or in a
free-standing mixer, beat the butter with the sugar for
5–10 minutes or until very light and creamy. Beat in the
treacle or syrup, if using. Break the eggs into a mug
or jug and beat lightly with a fork. Gradually add the
egg to the butter and sugar mixture, beating well after
each addition. Sift the flour and spice into the bowl in a
couple of batches, folding in each batch gently. Finally,
stir throu