Tis the season to be run off your feet alright!

Between work, revision, everything blog related, present shopping, wrapping, cleaning, boring household paperwork and the bizarre cluster of friends and family birthdays at this time of year, I am running just to stand still. Which makes it a safe assumption that you are too, but I’m guessing you’re just a little bit interested in baking, hence you reading my little blog right now.

My Choc Chip Christmas Pudding Cakes are essentially a chocolate muffin batter so you simply stir the wet into the dry ingredients and they bake in well under 20 minutes. Let cool and pipe some white chocolate on top and you have a collection of darling little Christmas pudding-esque cakes to share.

If you fall into the category of folks who can’t stand fruitcake or a traditional British Christmas pudding, then this is the recipe for you. You will need silicone mini donut moulds or you can make slightly smaller cakes in mini muffin papers (baking time is around 10-11 minutes for these) or silicone hemisphere/”teacakes” moulds for slightly larger cakes (although I make my teacakes freehand, these moulds are great for desserts and cute round cakes in general).

I’m genuinely not paid nor obliged in any way to say this (I’m just a huge fan!) but Iced Jems is the place to go online to order these moulds and she will ship internationally.

If you do fancy a donut with a hint of festive spice, check out my Pumpkin Pie Spiced Baby Baked Donuts. Another easy peasy and festive bake 😀

Right, must rush – last minute secret santa gift to go buy and a heap of housework must be done before I’m allowing myself to stop tonight!

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Choc Chip Christmas Pudding Cakes
Festive little chocolate chip cakes decorated with molten white chocolate and sprinkles to look like Christmas puddings. Adaptable to whatever baking moulds you have!
Servings: 8
: 405 kcal
Author: Just Jo
Ingredients
  • 125 ml milk
  • 90 ml vegetable/rapeseed oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 125 g dark brown sugar
  • 220 g self raising flour
  • 2 level tbsp cocoa powder
  • 100 g chocolate chips milk or dark as liked
To finish
  • 100 g white chocolate
  • Holly berry and leaves sprinkles
Instructions
  1. Preheat oven to 180˚C. Spray a mini donut or mini hemisphere silicone baking mould with oil (my donut tray makes 8 mini ring donuts 6cm across, the hemisphere tray makes 6 half rounds 6.5cm across). Place on a metal baking tray to make transferring them to the oven easier.
  2. Whisk all the wet ingredients plus the sugar together in a large jug or bowl.
  3. Sift the flour and cocoa into the wet ingredients and pour in the chocolate chips - stir to combine but stop as soon as the last lump of flour disappears.
  4. Scoop into a disposable piping bag or plastic food bag and snip a 1.5cm opening in the bag.
  5. Pipe into the moulds of your choice and only fill half full (or they will overflow!).
  6. Bake the ring donuts for 12 mins and the hemispheres for 15 minutes. They will spring back on lightly pressing when they are done. If you have only one mould, then simply leave the mixture in the piping bag (I prop it upright in a clean jug) and when the cakes are cooked, cool for 2-3 minutes, invert and remove the cooked cakes then repeat the baking process with the remaining mixture.
  7. Cool on a rack covered with a tea towel to prevent them drying out.
  8. Melt your white chocolate and pop in another piping bag or food bag. Snip a 5mm opening and pipe dribbles of “rum sauce” on your little pudding cakes.
  9. Add a holly berry and two leaves to each to finish.
Recipe Notes

Best eaten within 24 hours of making as unlike a muffin in a paper case, a lot of their surface area is exposed. They are nice and moist for a good day.
If you want a softer set icing finish, add 2 tbsp double cream to the white chocolate before you melt it (I do this in the microwave in 20 second blasts on high). This gives a more ganache like feel and softer bite once set.

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