Mini chocolate Christmas puddings with caramel sauce
You can’t go wrong with this choc-caramel combo. Our mini chocolate Christmas puddings topped with a caramel sauce are the perfect way to finish off your festive feast.
Note: + Cooling time
- 125g butter, chopped
- 200g Nestlé Bakers’ Choice Milk Choc Melts, chopped
- 1/4 cup (55g) brown sugar
- 2 eggs, lightly whisked
- 1/2 cup (75g) self-raising flour
- 1/3 cup (50g) plain flour
- 2 tbs cocoa powder
- 3/4 cup (240g) fruit mince
- Raspberries, to serve
- 395g can Nestlé Sweetened Condensed Milk
- 25g butter
- 1/3 cup (75g) brown sugar
- 1 tbs dark rum (optional)
- 2 tbs thickened cream
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 mins or until the mixture is smooth. Set aside for 5 mins 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 mins or until a skewer inserted in centres comes out clean. Set aside for 5 mins. 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 mins 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.