Mini rocky road Christmas pudding muffins - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
- 120 g Plain white flour
- 25 g Cocoa powder
- 1½ tsp Baking powder
- Salt
- 70 g Unrefined light muscovado sugar
- 60 g Glace cherries finely chopped
- 25 g Mini marshmallows roughly chopped
- 50 g Milk chocolate chips
- 1 Egg(s) (free range) large
- 1 tsp Chocolate extract
- 100 ml Milk (whole)
- 3 tbsp Sunflower oil
For the topping
- 150 g White chocolate chips
- Silver balls and mini holly leaves to decorate
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1
Preheat the oven to 200C (fan 180C, gas mark 6). Place mini muffin cases in 2 x 12 hole mini muffin tins.
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2
In a large bowl sieve together the plain flour, cocoa powder, baking powder and salt.
For this step you'll need:
- 120g Plain white flour
- 25g Cocoa powder
- 1½tsp Baking powder
- Salt
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3
Stir in the sugar, cherries, marshmallows and milk chocolate chips.
For this step you'll need:
- 60g Glace cherries finely chopped
- 25g Mini marshmallows roughly chopped
- 50g Milk chocolate chips
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4
In a jug whisk together the egg, extract, milk and oil.
For this step you'll need:
- 1 Egg(s) (free range) large
- 1tsp Chocolate extract
- 100ml Milk (whole)
- 3 tbsp Sunflower oil
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5
Pour the wet ingredients into the dry ones and gently mix until just combined, don’t over mix.
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6
Spoon or pipe the mixture between the muffin cases and bake for 15 minutes. Remove from the tin immediately and cool on a wire rack. When cool, peel the cases away from the muffins and discard.
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7
Melt the white chocolate and drizzle over the top of the cooled muffins to look like white sauce on a Christmas pudding. Top each with either the holly and berry sprinkles or silver balls.
For this step you'll need:
- 150g White chocolate chips
- Silver balls and mini holly leaves to decorate