INGREDIENTS
- 100g Co-op unsalted butter, plus extra for greasing
- 2 tsp Fairtrade cocoa powder
- 60g Fairtrade caster sugar, plus
- 2 tsp for dusting
- 75g glacé cherries, roughly chopped
- 125g sultanas
- 1 tbsp brandy
- 100g Co-op Irresistible Fairtrade
- 70% cocoa dark chocolate, broken into pieces, plus 12 squares for the melting middles
- 2 large Co-op British free range eggs
- 30g Co-op plain white flour, sifted
- 40g almonds or pecans, chopped
- Icing sugar, for dusting
METHOD
- Grease 6 mini pudding basins with butter
- Mix the cocoa with the 2 tsp caster sugar and use to dust the insides of the basins, then tip upside down to remove any excess
- Put the glacé cherries and sultanas in a small bowl, pour over the brandy and set aside to soak
- Put the butter and 100g chocolate in a large bowl over a pan of simmering water, making sure the bowl doesn’t touch the water
- Melt, stirring, then set the bowl aside
- Preheat the oven to 200°C/fan 180°C/gas 6 and put a baking tray on the middle shelf to heat up
- Use an electric mixer to whisk the eggs with the caster sugar, until pale, thick and mousse-like. This may take up to 10 mins
- Add the chocolate mixture, brandy-soaked fruit, flour and nuts, and gently fold together
- Spoon a little into each basin and add two squares of chocolate to each
- Divide the rest of the mixture between the basins
- Put on the heated baking tray and bake for 12 mins if using metal basins, or 14 mins for ceramic ones
- Leave to stand for a minute, then run a knife round the edges to loosen the sides
- Turn out onto plates and dust with icing sugar to serve
