For a taste of the festive, I’ve been baking these muffins. They’re a step beyond the usual and, if you catch them at just the right time are gooey and delightful. Black Forest Gateaux are supposed to be the essence of summertime in a cherry orchard, with fresh cream of course, but these work well in the cold months too.

First Google yourself the double chocolate muffin recipe of your choice. Mine isn’t quite my own yet, so I can’t republish it here just now.

Prepare a thick cherry syrup mix with cherries, sugar and a teaspoon of kirsch or rum if you’ve got some. You don’t need much, 1 or 2 cherries per muffin and a teaspoon of syrup is plenty. Or just open a tin of ready made cherry pie filling (it was half price and just leapt into my shopping basket…).

Black Forest Muffins In Progress

Once you’ve made up the muffin batter, put two large tablespoons into a muffin casing and make a well in the centre (a pair of chopsticks works well for this). Into the well, place one or two cherries and a teaspoon of the syrup, then cap it by placing another tablespoon of muffin batter on top. Repeat.

Black Forest Muffins

Bake in a medium oven for 15-18 minutes, leave to rest for 3-5 minutes depending upon willpower and then serve slightly broken open with the cream of your choice. Whipped cream would be traditional, I would go for either clotted cream or creme fraiche.

Finished muffins