Christmas pud cupcakes

• dark chocolate↗50g g

  in chunks

• butter↗140g g

  plus extra for greasing

• soured cream↗100ml ml
• eggs↗3

  lightly beaten

• self-raising flour↗140g g
• caster sugar↗140g g
• ground almonds↗100g g
• cocoa powder↗6 tbsp tbsp
• baking powder↗1 tsp tsp
• dried sour cherries↗85g g

  plus a few extra to decorate

• icing sugar↗250g g

  sifted

• custard1 tsp tsp

  powder, sifted

• small bay leaves↗12

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.

2. 2

   Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.

3. 3

   To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.