Christmas pudding cupcakes

(22 ratings)

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Christmas pud cupcakes
Christmas pud cupcakes
  • Makes: 12

  • Prep time:

    Plus overnight soaking time for fruit
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Bake these cute little Christmas pudding cupcakes to give as festive gifts - the combination of green, red and white fondant makes them extra special. If you're looking for a fun festive bake, these Christmas pudding cupcakes are what you're after! Make sure you soak your dried fruit the night before for a really Christmassy bake, otherwise you'll definitely miss out on some of the flavour!


  • 140g currants
  • 140g raisins
  • 140g sultanas
  • 60g glace cherries
  • 100ml brandy
  • 100ml ruby port
  • 100g unsalted butter
  • 100g golden caster sugar
  • 2 medium eggs
  • 120g plain flour
  • Pinch of salt
  • 1 tsp mixed spice
  • 1 tsp baking powder
  • Zest and juice of half a lemon
  • 1 tsp of gravy browning (optional, to get the rich dark brown colour)
For the topping
  • 150g white fondant
  • 150g golden marzipan
  • Holly cake decorations (available from large supermarkets in the baking aisle)
You will also need:
  • A flower cutter (Victoria got hers from Anne Picard Products)


  1. The night before, soak the dried fruit (apart from the cherries) in the brandy and port.
  2. Preheat the oven to 200C/400F/Gas Mark 6 and line a 12-hole muffin tray with paper cases.
  3. To make the batter, cream the butter and sugar with an electric mixer until light and fluffy. Sift the flour with the baking powder and add half to the creamed butter and sugar along with 1 egg and beat with the electric mixer. Add the remainder of the flour and the other egg and beat again.
  4. Add the salt, spices, lemon juice/zest and the browning and beat again with the electric mixer.
  5. Half the cherries and add to the dried fruit. Gently fold into the cake batter with a large metal spoon and then spoon into the paper cases.
  6. Bake for 15 minutes, then turn the oven down to 150C/300F/Gas Mark 2 and bake for another 15 minutes. When the cakes are springy to the touch, remove from the oven and leave to cool on a wire rack.
  7. Roll out the white fondant to 1/8inch thickness and cut 12 flowers using your flower cutter, then roll the marzipan and cut out another 12 flowers. Stick the fondant flowers to the marzipan flowers and pop onto the cooled cupcakes. Top each flower with a holly decoration.

Your rating

Average rating

  • 4
(22 ratings)

Your comments


These are very tasty and easy to make. The recipe did not mention that you should drain the fruit before folding into the batter so wasn't sure if that is what I should have done. You have to fill the cupcakes to the top as they don't rise. I filled mine 3/4 ways up and so got 16 complaints there!


Great idea, but can they be made without the alcohol?

Kitchen Maid

Thats great to know! but it wud be really great if info on Best by dates/freezing and storage details were part of the recipe as so many times this important and useful info is omitted...Why??

Katy goodtoknow Recipes

Hi CPT - they are at their best after about 2 weeks but can be kept for up to 4 in an airtight tin - enjoy!


I'd like to know how long Victoria Threader's Xmas pudding cup cakes can be stored for, as I'm currently looking for a recipie I can make ahead for Xmas.

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