Little Chocolate Christmas Puddings

Little Chocolate Christmas Puddings

You will need:

  • 350 pkt Betty Crocker® Chocolate Basic Cake
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 2 eggs, lightly beaten
  • 3/4 cup fruit mince
  • 1 teaspoon cinnamon
  • 1 cup sultanas, soaked for 20 minutes in
  • 2/3 cup brandy
  • 150g white chocolate melts, melted
  • 50g red and green cherries
60 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease a 20cm x 5cm round cake pan with oil or cooking spray. Line the base with baking paper.
  2. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on LOW speed for 30 seconds, then on MEDIUM for 2 minutes. Stir in fruit mince and pour into pan and gently smooth top.
  3. Bake for 40-50 minutes* until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes; gently remove cake from pan. Remove paper and cool on a wire rack. Place the cake into the food processor and pulse until mix crumbs.
  4. Combine cake crumbs, cinnamon and brandied sultanas. Roll into approx. 20 balls. Drizzle melted chocolate over puddings to form 'custard'. Using scissors, cut the green and red cherries to form green holly leaves and red holly berries and press into chocolate. Allow to set.

* Australian Standard Measuring Cup used.