- For the puddings:
- 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 snow icing:
- 200g icing sugar, sifted
- 2-3 tbsp water, added gradually
- Fondant holly and berries, to decorate (optional)
- Icing sugar, to dust
- 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.
- 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.
- 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.
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