Pudding Cupcakes

Pudding Cupcakes

Pudding Cupcakes

Do you have a hard time choosing between pudding and cupcakes? Then don't. Enjoy the best of both worlds with this popular British dessert that melds together two sweet treats for the price of one. It's one dessert that definitely takes the cakes.

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Makes:
8 cupcakes

Ingredients

Cupcakes

1 1/2 cups self-rising flour

2/3 cup packed brown sugar

1/2 cup milk

1 egg

1 tsp. vanilla extract

3 tbsp. sweet butter, melted

1 1/4 cups chopped dates

Topping

1/2 cup packed brown sugar

2 tbsp. sweet butter

2/3 cup boiling water


Methods/steps

Preheat oven to 375 degrees; line 8 muffin tins with baking parchment. In a bowl, combine flour and sugar. In another bowl, beat milk, eggs, vanilla, and butter until smooth and pale, about 2-3 minutes. Pour the batter over the flour mixture; stir with a wooden spoon. Fold in the dates; scrape mixture into the muffin pans, filling each about halfway. For the topping: sprinkle 1 tbsp. of the sugar on top of the batter in each cup. Add ½ tbsp. Butter, and then pour about 1 table water over each. Bake for 25 minutes; remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel off the parchment and serve immediately.

Additional Tips

Ready in 55 min


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