Tuesday, February 28, 2012
RANDOM AND THRIFTY
For this month's Random Recipes Dom has invited us to return to the first book we chose for his challenge and to once again randomly choose a recipe from it. I have to admit that I had a bit of a job locating Bake by Rachel Allen (another resolution - sort out my cookery books!!), and I did feel some trepidation, as I have had both successes and a failure from this book - I needn't have worried, they went down a bomb!
My book opened at "St. Stephen's Day Muffins" (St. Stephen's day is on 26th December) and called for left over Christmas Pudding. Regular readers will know that the Christmas pudding fiends in this house wouldn't leave as much as a crumb (and if there were any left I wouldn't be allowed to "waste" it on muffins!!!), but this year I have been given a gift of a (bought) pudding, which had been tasted and rejected, so I was delighted to have a use for it.
These muffins were well liked, the extra brandy gave them a proper Christmassy flavour that goes down well all year round.
Christmas Pudding Muffins
75ml/3 fl oz milk
25g/1oz butter, melted
2 tbsp brandy
125g/4.5oz Christmas pudding (chopped up)
125g/4.5oz plain flour
1 tsp baking powder
1/2 tsp mixed spice
75g/3oz caster sugar
Preheat oven to 180 C
Line a muffin tray with 9 paper cases
Whisk the egg in a bowl.
Add the milk, melted butter, brandy and pudding.
Sift in the flour, baking powder and mixed spice into another bowl.
Make a well in the center and add the wet ingredients and mix together to a soft lumpy batter.
Spoon the mixture into the paper cases (I use an ice-cream scoop).
Bake for 20-25 minutes.
When a skewer comes out clean remove from the oven.
Allow to cool on a wire rack.