Chocolate, prune and Armagnac puddings are so rich and indulgent, they make an extra special dessert. You won’t be able to resist them! These individual puddings topped with cream mean everyone gets their own as a little treat. They make the perfect dinner party dessert; smart enough, but simple to make and ready in 45 minutes. Each pudding is topped with a mini chocolate bar, or square, and dusted with edible glitter. It’s a bit naughty calorie-wise, but it’s a real treat – and once and a while, you’re allowed!
- 100g prunes
- 50ml Armagnac
- 2tbsp cocoa powder
- 150g dark chocolate
- 150g butter, softened, plus extra for greasing
- 85g golden caster sugar
- 3 large eggs
- 3tbsp plain flour
- 300ml double cream
- 1tbsp icing sugar
- 3 mini chocolate bars, we used Ohso Good Chocolate (Holland & Barrett, £2.99)
- edible gold glitter, to decorate
Gently warm the prunes and Armagnac together in a small pan for 3-4 mins until almost boiling. Remove the pan from the heat, then set aside and leave to infuse. Once cooled, whizz in a blender until smooth.
Heat the oven to 200C, gas 6. Lightly grease 6 dariole moulds, then dust with cocoa powder and set aside. Gently melt the chocolate and butter in a saucepan. Remove from the heat and stir through the sugar, eggs and prune mixture. Fold in the flour and pour into the prepared cake moulds.
Bake for 20-25 mins until just set. Once cooked, turn out and allow to cool slightly.
Meanwhile, whip the cream and icing sugar to soft peaks. Spoon over the puds and top with half a mini chocolate bar and glitter.