These mini-Christmas puddings are not only tasty but a feast for your eyes. They're based on the classic look of a British Christmas pudding. You use marzipan and sugared bay leaves to make the adorable holly on top. You can use this decoration technique with your favorite boxed-mix or cake recipe too!
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Makes 12

You will need:
2 oz dark chocolate, chopped
1 1/3 stick butter
1/3 cup sour cream
3 eggs
1 3/4 plain flour
1 1/3 cup sugar
1/2 cup ground almonds
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
confectioners sugar
water
red marzipan rolled into small balls
fresh bay leaves dipped in water and then sugar
  1. Preheat oven to 350F.
  2. Place chocolate and butter in a saucepan and turn up the heat.
  3. Stir until all melted.
  4. Add sour cream and eggs and stir well.
  5. Cool slightly.
  6. In a large bowl place flour, sugar, cocoa, almonds and baking powder.
  7. Add the butter and mix well.
  8. Pour batter into a greased cupcake tin.
  9. Bake until firm to the touch, about 20 minutes.
  10. Cool on a wire rack.
  11. Have some confectioners sugar and water in a bowl and stir until you have a thick frosting.
  12. Frost the cupcakes upside down, add a few marzipan balls and a sugared bey leaf.

TIP:

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These mini-Christmas puddings are not only tasty but a feast for your eyes. They're based on the classic look of a British Christmas pudding. You use marzipan and sugared bay leaves to make the adorable holly on top. You can use this decoration technique with your favorite boxed-mix or cake recipe too!
Photography by Frances Janisch

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