Choc Chip Christmas Pudding Cakes
Festive little chocolate chip cakes decorated with molten white chocolate and sprinkles to look like Christmas puddings. Adaptable to whatever baking moulds you have!
Servings: 8
: 405 kcal
Author: Just Jo
Ingredients
  • 125 ml milk
  • 90 ml vegetable/rapeseed oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 125 g dark brown sugar
  • 220 g self raising flour
  • 2 level tbsp cocoa powder
  • 100 g chocolate chips milk or dark as liked
To finish
  • 100 g white chocolate
  • Holly berry and leaves sprinkles
Instructions
  1. Preheat oven to 180˚C. Spray a mini donut or mini hemisphere silicone baking mould with oil (my donut tray makes 8 mini ring donuts 6cm across, the hemisphere tray makes 6 half rounds 6.5cm across). Place on a metal baking tray to make transferring them to the oven easier.
  2. Whisk all the wet ingredients plus the sugar together in a large jug or bowl.
  3. Sift the flour and cocoa into the wet ingredients and pour in the chocolate chips - stir to combine but stop as soon as the last lump of flour disappears.
  4. Scoop into a disposable piping bag or plastic food bag and snip a 1.5cm opening in the bag.
  5. Pipe into the moulds of your choice and only fill half full (or they will overflow!).
  6. Bake the ring donuts for 12 mins and the hemispheres for 15 minutes. They will spring back on lightly pressing when they are done. If you have only one mould, then simply leave the mixture in the piping bag (I prop it upright in a clean jug) and when the cakes are cooked, cool for 2-3 minutes, invert and remove the cooked cakes then repeat the baking process with the remaining mixture.
  7. Cool on a rack covered with a tea towel to prevent them drying out.
  8. Melt your white chocolate and pop in another piping bag or food bag. Snip a 5mm opening and pipe dribbles of “rum sauce” on your little pudding cakes.
  9. Add a holly berry and two leaves to each to finish.
Recipe Notes

Best eaten within 24 hours of making as unlike a muffin in a paper case, a lot of their surface area is exposed. They are nice and moist for a good day.
If you want a softer set icing finish, add 2 tbsp double cream to the white chocolate before you melt it (I do this in the microwave in 20 second blasts on high). This gives a more ganache like feel and softer bite once set.