Hot little Christmas cakes

Hot little Christmas cakes

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(14 ratings)

By

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Forgotten to make your Christmas pud? These speedy cakes are the perfect alternative

Nutrition and extra info

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
243
protein
4g
carbs
29g
fat
13g
saturates
8g
fibre
1g
sugar
17g
salt
0.37g
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Ingredients

  • 50g melted butter, plus extra for greasing
  • 50g plain flour, plus extra for dusting
  • ¼ tsp baking powder
  • 1 tsp mixed spice
  • 50g dark muscovado sugar
  • 1 egg
  • finely grated zest 1 orange
  • small handful dried berries and cherries
  • vanilla ice cream and honey, to serve

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Method

  1. Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.
  2. Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.

Recipe from Good Food magazine, January 2008

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Comments

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curzontowers's picture

I managed to make 6 without increasing the ingredients by using a silicone muffin pan, which made them very easy to remove. I was a bit nervous about using such a high temperature, so reduced it and extended the cooking time to 20 mins. Served fresh out of the oven with Angela Nilsen's Ultimate Vanilla Icecream for Boxing Day lunch - they went down well with the kids and grown-ups. Very deserving of the 5 star ratings.

njamurphy's picture

Easy to make and great for those who do not like Christmas pudding!

trudiclement's picture
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Made these this evening and they were fab will definately be making them again

sophiezest's picture
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Very easy, quick and convenient, as you can stick them in the fridge until you are ready to bake them. I served them with home-made pistachio ice cream (100g pistachios, 100g sugar, blitz them together and add 480 g Greek yoghurt, then freeze). It was delicious.

littleroy85's picture
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Very quick and easy to make. did a trial run today and they are yummy scrummy. a definate for xmas day.

moss2009's picture
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Did not have dark muscavado sugar so used light, and just added saltanas, they were delicious. Also drizzled golden syrup and they were just as nice if not nicer than with honey - definitely will become a Christmas Tradition !

justine67's picture
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Delicious recipe! So quick to prep and great for preparing beforehand too. Kept mix in fridge for an hour before baking. Very light. Didn't use ramekins though (don't have four) so put mix in 4 muffin cases in a muffin tin. Worked as well Im sure. These are now firmly in my binder for future reference.

Fozzler's picture
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Realy tasty puddings, light and very easy to make so great for entertaining. I used a packet of Craisins and served with ice cream - it went down well.

rudolph's picture
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Wow these are brilliant,used cherries and mixed fruit

divasparkle's picture
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Gorgeous..

emma_xx's picture
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luvd making it!! fantastic with just a handful of sultanas and little orange zest!

cherylhutchinson's picture
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Made these in February and they were very easy

sanginicrane's picture
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Made this for pudding at our chrismas lunch used dried cherries and cranberries really nice.

athenamclellan's picture
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Made this for our christmas eve dinner - lovely light little cakes. I only used a handful of raisins. Served with extra thick Guernsey cream - delicious!

morgancannon's picture

How much melted butter?

poisondwarf's picture

sorry, just found the other comment underneath telling me how much butter to use. Duh!

poisondwarf's picture

Does not specify how much melted butter.

suechef's picture

Hi - have just checked this and it should be 50g or 2 oz melted butter in case anyone wants to try it!

Happy Christmas - Sue

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