200 grams dark chocolate
200 grams unsalted butter, chopped
1.5 cups brown sugar
1 2/3 cups plain flour, sifted
1 teaspoon baking powder
150 grams dark choc chips
Preheat oven to 170C.
Melt chocolate and butter together in the microwave for 1-2 minutes. Stir together until smooth. Set aside.
Place sugar, eggs, flour and baking powder in a large bowl and mix together. Fold in the melted chocolate mixture and the choc chips until just combined.
Pour into a 28x18cm tin lined with non-stick baking paper. Bake for 35 minutes on until just firm.
Allow to cool then process chunks in a food processor until it is crumbed.
1 cup dark chocolate
1/2 cup cream
Melt chocolate and cream together in a saucepan over low heat until melted and smooth.
1 cup icing sugar, sifted
1.5 teaspoons peppermint essence
1/2 teaspoon milk
Mix all ingredients together until smooth. If the icing is too runny, add more icing sugar. You can test this by putting a bit on the side of the bowl and seeing how fast it runs down. You want it quite thick but only very slowly moving down the side. My first attempt was a little runny so I left it set for a day before icing the rest.
Mix the cake crumbs and 3/4 of the ganache together. If the mixture is too dry or thick, add more of the ganache. It’s better to keep adding rather than it be too runny at the start.
Shape one heaped tablespoon by rolling the mixture between your hand into a ball.
Flatten slightly to resemble a pudding shape.
Finish rolling the rest of the mixture.
Spoon 1/8 teaspoon of icing mixture onto the top of the pudding. ‘Shape’ the icing so when it moves down the side it does so evenly.
Top with whatever decoration you choose.