Christmas Chocolate Puddings

You Will Need:

• Silicone Dome shaped moulds
• Dawn^® Scoop & Bake Batter - Double Chocolate
• Dawn^® White Fudge Icing
• Sugared Christmas tree decoration or cherry
• YIELD: 1 x 2kg tub = 33 x Puddings (60g)

Directions

• To begin, mix around the Dawn^® Scoop & Bake batter with a spatula or spoon.
• Scoop the batter into each dome mould to fill the cavity.
• Bake at around 160°C for 20-25 mins.
• Allow to cool before taking the cake puddings out of the moulds.
• Once cooled, turn out so the cake dome is sitting on the flat side.
• Warm the Dawn^® White Fudge Icing to 50°C.
• Drizzle each cake pudding with the icing, don’t completely cover all of the chocolate cake.
• To finish, add a sugared Christmas tree decoration or make one from fondant icing. These can also be finished with festive fruit or a cherry. 

Then display these mini festive puddings and sell!