These mini christmas puddings are not only tasty but a feast for your eyes.
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Makes 12

2 oz dark chocolate, chopped
1 1/3 stick butter
1/3 cup sour cream
3 eggs
1 3/4 plain flour
1 1/3 cup sugar
1/2 cup ground almonds
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
confectioners sugar
red marzipan, rolled to small balls
fresh bay leafs, dipped in water and then sugar

  1. Preheat oven to 350F.
  2. Place chocolate and butter in a saucepan and turn up the heat.
  3. Stir until all melted.
  4. Add sour cream and eggs and stir well.
  5. Cool slightly.
  6. In a large bowl place flour, sugar, cocoa, almonds and baking powder.
  7. Add the butter and mix well.
  8. Pour batter into a greased cupcake tin.
  9. Bake until firm to the touch, about 20 minutes.
  10. Cool on a wire rack.
  11. Have some confectioners sugar and water in a bowl and stir until you have a thick frosting.
  12. Frost the cupcakes upside down, add a few marzipan balls and a sugared bey leaf.


Photography by Frances Janisch

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