Chocolate rum fruit puddings

Ingredients

•  1 cup mixed dried fruit
•  1/4 cup dark rum
•  150g good-quality dark chocolate, chopped
•  125g butter, chopped
•  3 eggs
•  1/3 cup firmly-packed brown sugar
•  1/3 cup plain flour, sifted
•  1/4 cup self-raising flour, sifted
•  1 tablespoon cocoa powder, sifted
•  cocoa powder and vanilla ice-cream, to serve
• • Method
  • Notes
  1. Step 1
     Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
  2. Step 2
     Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.
  3. Step 3
     Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.
  4. Step 4
     Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.