Mini Chocolate Christmas Puddings

Method

1. 1. To make the snow icing gradually add a couple of drops of water at a time to your sifted icing sugar, stirring continuously. Do this by eye. If you don't need all the water, don't add it. When you reach a thick but spreadable consistency, it's ready to use. Set aside.
2. 2. Preheat the oven 180°C/350°F/Gas mark 4. Grease six mini pudding moulds and dust with cocoa powder. Melt the butter in a saucepan. Remove from the heat and gently stir through the chopped chocolate until melted.
3. 3. In a medium-sized mixing bowl, whisk together the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Using a spatula, fold the mixture together until it is evenly combined.
4. 4. Place the greased pudding moulds on a baking sheet and divide the chocolate batter amongst them. Place in the oven on the middle shelf to cook for 12 minutes. When cooked, remove from the oven and leave to rest for at least 1 minute. Then run a mini spatula around the inside edges to loosen the puddings, invert onto plates and spoon a heaped tablespoon of icing snow over each one, then decorate with the holly and berries for an extra festive touch.

• Desserts & Baking
• Christmas
• Christmas
• christmas pudding
• alternative christmas dessert
• Molten Chocolate puddings

Ingredients

• US
• METRIC

You'll Need