Chocolate rum fruit puddings

TO PREP TO COOK MAKES

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Christmas is coming, it cannot be denied, so get into the spirit by baking these cute muffin-sized chocolate
rum puddings.

Ingredients
1 cup mixed dried fruit
1/4 cup dark rum
150g good-quality dark chocolate, chopped
125g butter, chopped
3 eggs
1/3 cup firmly-packed brown sugar
1/3 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 tablespoon cocoa powder, sifted
cocoa powder and vanilla ice-cream, to serve

Method
1. Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
2. Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a
heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until
melted and smooth.
3. Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa
and dried fruit mixture.
4. Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has
moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.