Chocolate and Prune Pudding cake 2The idea for these beautiful little pudding cakes was the always popular sticky date pudding.  I used Jo Seagar’s recipe as my base, which is why the measurements are in grams and mls not cups like normal.

Prune and chocolate are a great combination and with the slight hint of port just makes them a little more special.  Unlike the sticky date which has butterscotch sauce I found these cakes were rich and moist on their own so didn’t need a sauce.

Makes 6-8, depending on the size of your tins.

200g prunes
100mls boiling water
50 mls port
1 tsp baking soda
125g butter
125g sugar
2 eggs
125g self raising flour
3 Tbsp cocoa
100g dark chocolate

Cut the prunes in half and place in a small bowl with the baking soda.  Pour over the boiling water, port and allow to stand for 10 minutes.

Meanwhile in a separate bowl cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time.  Then fold in the flour, cocoa, chocolate and prune mixture.

Spoon the mixture into jumbo muffin tins and bake at 180 degree C for 15-2o minutes.
Serve warm with ice cream or yoghurt.

These stay fresh in an airtight container for a couple of days.  They also freeze well and simply need a minute or two in the microwave to be warm and ready to serve from frozen.

Chocolate and Prune Pudding cake

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