They look just like Traditional Christmas puddings, and can be decorated in a variety of ways – such as using left over Icing Sugar to create Holly and Berries, or Iced fruits.
To Make 6
75g Dark Chocolate (minimum 70% Cocoa Solids)
50g Unsalted Butter
75g Ground Almonds
3 large Eggs, separated
40g Caster Sugar
130g Icing Sugar
3 or 4 tsp Water
Red and Green Food Colouring
1. Heat the oven to 180 C or Gas Mark 4, and lightly grease six pudding tins or rounded bottom ramekins, and line with baking paper.
2. Break the Chocolate into pieces, and put into a large bowl, with the butter.
3. Put the bowl over a pan of hot water, making sure that the water doesn’t touch the base of the bowl or the Chocolate and butter mix will burn. Stirring occasionally, wait until the chocolate has melted, and then remove from the heat, leaving to cool for five minutes.
4. Stir the Ground Almonds in, before adding the Egg yolks. Beat well to combine.
5. Whisk the Egg whites until they form stiff peaks, whilst adding the Caster Sugar, one teaspoon at a time. Fold a third of the Egg whites into the Chocolate mix, to soften it.
6. Fold the rest of the Egg whites into the Chocolate mix, before dividing equally into the six baking tins.
7. Bake for twenty minutes, before removing from the heat to cool on a wire rack. Mix the Icing sugar with the water, and drizzle most over the top (to look like snow), and mix some red into a small amount of the left-over sugar, and green into another amount. Cut into Holly and Berry shapes, and decorate with these
Photo Courtesy of F0t0Synth