As you might have guessed I do love a good pudding and Gü Puds are up there with my favourite take home desserts from the supermarket. They make some amazing puddings and have recently branched out with a new Hot Chocolate line.
To celebrate this, they asked me to create a cup, not just any cup. No! I’ve been making edible teacups with a Christmas twist!
One of my favourite bakes at this time of year is our Christmas Muffins using a recipe from The Big Book of Baking. It’s a cook book I use a lot and I make these muffins every year. I’ve been really organised for Christmas with everything except baking. Still not made any mince pies – I’d normally be on our second batch by now.
So when I was asked to come up with an edible teacup I thought I could kill two birds with one muffin. I used some ice cream cones for the cups, filled them with Christmas Muffin mixture (recipe below) and baked in the oven for 20 minutes. Once they’d cooled down I added some icing to the sides and stuck a chocolate covered pretzel to make a handle. A little bit of icing sugar sprinkled on top and voilà – Edible teacups with a Christmas twist!
Really easy to make, although the handles did try to defy me for a while!
One things for sure – they won’t last long in this house!
Servings 12 muffins
Prep time – 5 minutes
Cook time – 20 minutes
Passive time – 5 minutes
280g plain flour
1 tbsp baking powder
1 tsp all spice
115g soft dark brown sugar
100 ml milk
6 tbsp sunflower oil
icing sugar for dusting
Preheat the oven to 200 deg C/400 deg F/Gas Mark 6
Grease muffin tins or line with 12 muffin cases
Sift flour, baking powder and allspice together in a bowl. Stir in the brown sugar.
Lightly beat the eggs in a large jug then beat in the milk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients and mincemeat. Stir gently until combined. Do not over mix.Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20 minutes, until well risen and golden brown.
Leave the muffins in the tin for 5 minutes then transfer to a wire rack to cool. When cool sprinkle with icing sugar
disclaimer: we were given vouchers to buy the ingredients for this post