Nutrition info - Recipes

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.

Pudding Cupcakes


For 8 people

  • 1 1/2 cup(s) self-rising flour; For Cupcakes
  • 2/3 cup(s) packed brown sugar; For Cupcakes
  • 1/2 cup(s) milk; For Cupcakes
  • 1 egg; For Cupcakes
  • 1 teaspoon(s) vanilla extract; For Cupcakes
  • 3 tablespoon(s) sweet butter, melted; For Cupcakes
  • 1 1/4 cup(s) chopped dates; For Cupcakes
  • 1/2 cup(s) packed brown sugar; For Topping
  • 2 tablespoon(s) sweet butter; For Topping
  • 5 1/4 floz boiling water; For Topping


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 tablespoon 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.
Ready in 55 min

Nutrition facts

  • Kcal: 363.08 kcal
  • Fibers (g): 2.63g
  • Sodium (mg): 365.34mg
  • Carbs: 69.91g
  • Fat: 7.62g
  • Saturated fat (g): 4.67g
  • Proteins: 3.59g