Christmas Pudding Cakes

Ingredients

• 120 gunsalted butter
• 125 gcaster sugar
• 2 mediumeggs
• 120 gself-raising flour
• 0.5 teaspoonbaking powder
• 10 gcocoa powder
• a few drops, if neededmilk
• to tastewhite sugarpaste
• to tastegreen sugarpaste
• to tastered sugarpaste

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C fan.

2. 2

   Prepare the mould

   Grease a half-sphere cake mould.

3. 3

   Cream butter and sugar

   Beat the butter and caster sugar together until creamed.

4. 4

   Mix in the eggs

   Add the eggs and mix.

5. 5

   Add dry ingredients

   Sieve the flour, baking powder and cocoa powder into the mixture, then mix well.

6. 6

   Adjust the mixture

   If the mixture is too thick, add a splash of milk.

7. 7

   Bake the cakes

   Bake for 15 minutes.

What are Christmas pudding cakes?

These are small chocolate cakes shaped in a half-sphere mould and finished with sugarpaste decorations inspired by a traditional Christmas pudding. The recipe is listed as American cuisine, while its festive pudding appearance takes its cue from a familiar British holiday dessert.

The cocoa gives the cakes their dark colour, and the coloured sugarpaste supplies the decorative contrast. Their individual shape makes them a cheerful choice for a festive gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes most of the fat; eggs add some protein. Serve a cake with fruit or a yoghurt-based accompaniment if you would like to balance the plate with something fresh.

Getting the cake mixture right

Creaming: Beat the butter and caster sugar together before adding the eggs, so they are combined into a smooth base.

Dry ingredients: Sieve the flour, baking powder and cocoa into the mixture to distribute them evenly, then mix until combined.

Consistency: The mixture should not be so thick that it is difficult to work with. Add only a few drops of milk if needed.

Using a half-sphere mould

Greasing: Coat the mould before adding the mixture so the cakes are easier to release after baking.

Baking: The method gives a baking time of 15 minutes at 160°C fan. The mould shape and oven can affect how quickly the cakes bake, so check them before taking them out.

Decorating the cakes

White sugarpaste can suggest the icing on a Christmas pudding, while green and red sugarpaste can be shaped into simple festive details. Keep the decorations light enough to suit the small cakes.

The recipe lists the sugarpaste but does not give a decorating method, so shape and arrange it as you prefer once the cakes are ready to decorate.

When to serve them

These cakes suit a festive tea table, a seasonal dessert spread or a hands-on decorating activity. Their individual portions make them easy to serve without slicing a larger cake.

They can be served on their own or alongside tea, coffee or another warm festive drink.

Recipe notes & tips

• Bring the butter to a workable softness before creaming it with the sugar.
• Crack the eggs into a separate bowl first so shell can be removed easily.
• Sieve the cocoa with the flour and baking powder to help avoid lumps.
• Add milk a few drops at a time if the mixture needs loosening.
• Grease the half-sphere mould thoroughly, including its curved sides.
• Let the cakes cool before adding sugarpaste decorations.

Variations

• Cocoa finish: Dust the undecorated cakes lightly with cocoa powder for a simpler look.
• Festive leaves: Shape green sugarpaste into small leaves to add a leafy detail.
• Red berries: Use small pieces of red sugarpaste as berry-like decorations.
• White topping: Arrange white sugarpaste over the cakes to suggest a pudding-style icing.
• Mixed decorations: Give each cake a different arrangement of the three sugarpaste colours.

Common mistakes to avoid

• Skipping the greasing: The cakes may stick in the curved mould; grease it before filling.
• Overmixing: The mixture can become heavy; stop once the ingredients are combined.
• Adding too much milk: The mixture may become runny; add only a few drops when it is too stiff.
• Uneven mixing: Pockets of cocoa or flour can remain; sieve the dry ingredients and mix them through well.
• Decorating while warm: Sugarpaste can become difficult to handle; wait until the cakes have cooled.

How to store

Keep the cakes in an airtight container in a cool place and eat within 2–3 days. If the room is warm, refrigerate them and bring them towards room temperature before serving.

Frequently asked questions