Hot little Christmas cakes

Forgotten to make your Christmas pud? These speedy cakes are the perfect alternative

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 243
  • fat 13g
  • saturates 8g
  • carbs 29g
  • sugars 17g
  • fibre 1g
  • protein 4g
  • salt 0.37g


  • 50g melted butter, plus extra for greasing
  • 50g plain flour, plus extra for dusting
  • ΒΌ tsp baking powder
  • 1 tsp mixed spice
  • 50g dark muscovado sugar
  • 1 egg
  • finely grated zest 1 orange
  • small handful dried berries and cherries
  • vanilla ice cream and honey, to serve


Make ahead
Make this cake mix in the morning, then bake 15 minutes before you fancy dessert.


  1. Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.

  2. Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.

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