I have always loved the look of a traditional Christmas pudding but hate the taste. Therefore, the concept of these little puds was to achieve the look I covet but made from chocolate chip cupcakes, with the inclusion of almond to ensure that they will keep well for a few days for entertaining over the festive period. I decorated them with sugar holly leaves but you can let your imagination run wild.
In all honesty, they don’t look like puddings. There, I’ve said it. The design in my head didn’t quite manifest itself in the finished item. Mostly because I went overboard with the ganache – I put on an amount that created the pudding effect, but then had lots left so was faced with the dilemma of not using it all, or adding too much to the cakes. As Thom Yorke (never) sang: gluttony always wins.
The ganache firmed up a lot quicker than I expected – often ganache can be runny and you have to refrigerate it, but not this one. It is extremely rich and sweet…but it’s also Christmas so do not feel any guilt! I read an article stating that the average person consumes an additional 30,000 calories over the Christmas period. I’m not sure whether I was meant to take that as a target to aim towards, like the 10,000 steps a day goal, but……
150g natural yoghurt
1 teaspoon vanilla extract
175g golden caster sugar
140g self raising flour
35g cocoa powder
100g ground almonds
100g chocolate chips
120ml double cream
Grease 1 cupcake trays i.e. 12 holes. You don’t want paper cases as this will stop the cupcakes having a smooth pudding like finish.