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Christmas Pudding Bites


For the cupcakes

  • 55 g Gluten free self-raising flour
  • 55 g Caster sugar
  • 2 Eggs
  • 55 g Butter
  • 1 tsp Cocoa powder

For the pudding bites

  • 100 g Mincemeat
  • 70 g Buttercream (20g butter, 50g icing sugar and a sprinkle of cocoa powder)
  • 50 g White chocolate
  • Holly iced decorations


  • Begin by making the chocolate cupcakes. Preheat the oven to 180 degrees Celsius or gas mark 4.
  • Cream together the butter and sugar. Add the flour, eggs and cocoa powder and mix well. Pour into six cupcake cases and bake for 15-20 minutes.
  • Leave the cupcakes to cool.
  • Make the buttercream by mixing together the butter, icing sugar and cocoa powder until you have a smooth consistency.
  • Crumble the cupcakes into a bowl using your fingers (or blitz in a food processor), stir in the buttercream and mincemeat and form balls with your hands.
  • Place on a plate and refrigerate for 20 minutes.
  • Melt the white chocolate and drizzle on the top of the Christmas Pudding Bites, then decorate with holly decorations. Leave to set.