So, given the time of year I had thought about posting some canapé-type food as New Year’s party ideas, but for whatever reason it just didn’t quite happen. I had a few ideas, but couldn’t quite get motivated to cook them. Maybe it’s partly because, with a two year old and still being relatively new in these parts and without family around, New Year’s parties are something we more look back on wistfully than go to, but I live in hope that will change some day soon. Or maybe it’s also because I have still been enjoying my leftovers and so was more motivated to do something else with them. Either way, these Christmas pudding muffins are pretty tasty and so I thought I had better share them before you run out of or throw away the last of your Christmas pudding so you can enjoy them in the coming days.
The idea for these muffins is actually the result of a misunderstanding. In a roundabout way, I have Michelle at Giraffes Can Bake to thank/blame for these. You see, for all there are arguments that the world is getting smaller etc, unless you have experience of both sides of the Atlantic, you might be surprised at how often British and American English can differ. I talk about it a bit on my Language and Measurements page, and you may have seen a few times when I write a few ingredients in more than one way. On the whole, I am not too bad in knowing what the other version of a word is from my time on the US side of the pond, an American other-half and being brought up in the UK, but now and again I get brain fuzz or stumble on something I am not sure of.
Last week, when I saw Michelle’s Christmas spiced pudding cookies I was having one of those brain fuzz moments and immediately thought ‘ooh, they taste of or are made with Christmas pudding’ and only gradually after reading did I realize my mistake. She meant American ‘pudding’ which is one particular type of custardy dessert, I think closest to Angel Delight for Brits. However, it gave me an idea. Why couldn’t I use Christmas pudding in something else? I decided muffins were the most likely, and tastiest candidate, and so got to work.
Much as I like Christmas pudding, it is all too easy to end up with a bit too much – and there’s not a lot of variety in how you eat it – so this is a great way to give it a new lease of life. These Christmas pudding muffins are incredibly easy to make and taste delicious; lovely and fruity and slightly spiced. In fact they are good enough I might try to figure out how to make them without having to make a Christmas pudding first, but that’s one for another time.
I have used my own Christmas pudding as the base but any Christmas pudding would work fine here, you will just get a slightly different taste depending on the ingredients. I know many Christmas pudding recipes, including mine, have beef suet in but you can get vegetarian versions or swap out the suet for oil and/or butter when you make it to make it vegetarian. Depending on your pudding, you might want to add a little extra spice or dried fruit to make for tastier muffins. Of course, no need with my recipe 🙂
I have made only a small quantity here as I thought that might be the most helpful as you might not have huge quantities of Christmas pudding left, but of course if you want to make more just multiply the quantities up. These are still quite ‘solid’ muffins, though they are not bricks either, don’t worry, as is probably not a surprise with the Christmas pudding in there, but a lot lighter than the pudding itself yet with all the tasty flavor. They would make a great tea-time snack for any New Year visitors – I might need to make some more as we are getting through them fairly quickly already.
A tasty way to use up some Christmas pudding, these muffins are easy to make and packed with fruit and spice.
- 1 egg
- 1/2 cup buttermilk 120ml
- 1 1/2 cups Christmas pudding 300g (bought or see my recipe)
- 1 tsp baking powder
- 1 cup all purpose flour 140g plain flour
Preheat the oven to 350F/175C
Whisk together the egg and buttermilk in a bowl.
Crumble the Christmas pudding into the egg and buttermilk mixture and break it up with a fork. Cut any large lumps.
Add the baking powder and flour and mix until combined but try not to over-mix.
Spoon the mixture into a greased or lined muffin tin, almost to the top.
Bake for approx 20-25 minutes until lightly browned and a skewer comes out clean