These Chocolate & Clementine Mini Pud cakes were a big hit on the market stall at this time of year mainly because they look so cute but the also taste great too. Clementine puree makes these chocolate cakes moist and not too sweet.
Chocolate & Clementine Mini Christmas Puds
70g dark chocolate (70% cocoa solids), broken into pieces
2 large eggs
180g caster sugar
160ml sunflower or vegetable oil
170g white spelt or plain flour
20g cocoa powder
1 tsp baking powder
For the icing:
250g icing sugar, sifted
2 tbsp water
12 small bay or clementine leaves
6 dried cranberries or cherries, cut in half
Pierce the clementines with a skewer (right through). Cook in boiling water for 20-30 minutes until soft. Cut the fruit in half horizontally and remove any pips then blend in a food processor until smooth, set aside to cool.
Preheat the oven to 160c or gas mark 4. Grease a 12 hole muffin pan extremely well.
Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute.
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed clementines then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and divide the mixture between the 12 holes.
Bake in the centre of the oven for 20-25 minutes, or until the cakes springs back when lightly pressed in the middle and a cocktail stick comes out clean. Cool the cakes on a cooling rack and twist to release the cakes when completely cold
To decorate, mix the icing sugar with the water to make a thick icing. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Top with bay leaves and cranberries/cherries and leave to set.