Christmas Chocolate Puddings

You Will Need:


  • 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!