Ingredients: These puds have an oozing liquid chocolate interior and can be made in advance and placed in the fridge until you are ready to bake them.
175g butter, plus extra for greasing
100g dark chocolate, chopped (70% cocoa solids)
3 large free-range eggs
125g caster sugar
30g plain flour
pinch of salt
For the white chocolate snow:
100g white chocolate, finely chopped
fondant holly and berries, to decorate (optional)
icing sugar, to dust
To make the white chocolate snow, melt the butter and white chocolate in a
heatproof bowl set over a pan of simmering water, stirring occasionally. Remove
from the heat and fold in the cream and then allow to cool. This can be used
chilled or at room temperature whichever you prefer. 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.
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.
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 white chocolate snow over
each one, then decorate with the holly and berries, if liked.