Chocolate rum fruit puddings Recipe
Ingredients
1 cup mixed dried fruit
1/4 cup dark rum
150g good-quality dark chocolate, chopped
125g butter, chopped
3 eggs
1/3 cup firmly-packed brown sugar
1/3 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 tablespoon cocoa powder, sifted
cocoa powder and vanilla ice-cream, to serve
Chocolate rum fruit puddings Recipe
Method
Step 1
Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
Step 2
Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.
Step 3
Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.
Step 4
Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.
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