Christmas Pudding Muffins

Ingredients for the Muffins:

• 1 egg
• 75ml milk
• 30g salted butter
• 2 tbsp sherry, whisky or brandy
• 125g plain flour
• 1 tbsp baking powder
• 1/2 tsp mixed spice
• 75g caster sugar
• 125g leftover Christmas pudding

Ingredients for the Sherry Butter Icing:

• 125g sifted icing sugar
• 50g salted butter, softened
• 1-2 tbsp sweet sherry, whisky or brandy

Method:

Preheat the oven to 280°C (350°F or gas mark 4). Line the muffin tins with paper cases.

Whisk the egg in a bowl. Add the milk, melted butter, sherry and the Christmas pudding.

Sift the flour, baking powder and mixed spice into another bowl. Add the caster sugar and mix well. Make a well in the centre. Add the wet ingredients and mix together until a soft batter forms. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack.

While they are cooking, make the sherry butter icing.
Mix together the icing sugar and the butter. Add enough sherry, about 1 tbsp, to just soften the mixture and make it spreadable.

Once the muffins are cool, spread the icing over the top and serve.