Mini Chocolate Christmas Puddings with Caramel Sauce

Ingredients

125 g butter, chopped
200 g milk chocolate melts, chopped
1/4 cup (55 g) brown sugar
2 eggs, lightly whisked
1/2 cup (75 g) self-raising flour
1/3 cup (50 g) plain flour
2 Tbs cocoa powder
3/4 cup (240 g) fruit mince
Raspberries, to serve

Caramel sauce:

395 g can sweetened condensed milk
25 g butter
1/3 cup (75 g) brown sugar
1 Tbs dark rum (optional)
2 Tbs thickened cream

Method

Preheat oven to 180 C. Grease 6 holes of a 3/4-cup (185mL) muffin pan. Line the bases with baking paper. Place the butter and half the choc melts in a saucepan. Cook, stirring, for 5 minutes or until the mixture is smooth. Set aside for 5 minutes to cool.

Whisk sugar into the chocolate mixture. Add the egg, combined flour and cocoa powder, in batches and whisk to combine. Fold in the fruit mince and remaining choc melts. Divide among the prepared muffin pan holes. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes. Turn onto a wire rack to cool.

To make the caramel sauce, stir the condensed milk, butter and sugar in a saucepan over medium-low heat until sugar dissolves. Cook, stirring, for 6-8 minutes or until sauce thickens. Remove from heat. Stir in rum, if using, and cream.

Divide the puddings among serving plates. Drizzle with the caramel sauce and serve with raspberries.

Credits: Coles

Photo Credits: Coles