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!