The 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.
100mls boiling water
50 mls port
1 tsp baking soda
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.