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Coffee cup Christmas puddings

Indulge in these festive coffee cup Christmas puddings with a scoop of vanilla ice cream.

Serves 8

Prep Time 15 min

Cooking Time 35 min + cooling


  • Cooking oil spray, to grease
  • 250ml skimmed milk
  • 325g dried mixed fruit
  • 175g self-raising flour, sifted
  • 125g fruit bread, made into breadcrumbs
  • 1tsp cinnamon
  • 2tsp mixed spice
  • 75g light muscovado sugar
  • 250g apple sauce
  • 2tbsp brandy
  • 1 egg, beaten
  • 75g low-fat spread, melted
  • 8 small scoops reduced-fat vanilla ice cream, to serve


  1. Preheat the oven to 190ºC/fan 170°C/gas 5. Spray 8 coffee cups or 175ml ramekins (see tip, below) with oil and put on a baking sheet.
  2. In a small pan, combine the milk and dried fruit. Simmer gently for 5 min, then set aside to cool.
  3. Put the flour, breadcrumbs, spices and sugar in a bowl and make a well in the centre. In another bowl, combine the apple sauce, brandy and egg, then pour the mixture into the well.
  4. When the milk mixture has cooled, stir in the melted spread. Add to the flour mixture, then gently fold using a large metal spoon, taking care not to overmix.
  5. Pour the batter into the prepared cups or ramekins so they’re three-quarters full, then bake for 30 min or until springy and golden. Turn the puddings out on to plates, or serve in their cups or ramekins with a small scoop of ice cream.
  • Tip: Make sure your coffee cups or ramekins are ovenproof – or use a lightly greased muffin tin.

Nutrition per serving

Read more on how we calculate nutrition.
423 8.3g 9.7g 3.2g 3.6g 56g 0.7g 243mg 78.4g 2.2mg

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