125g unsalted butter (or coconut oil, room temp)
125g light muscovado sugar
3 eggs (room temp)
40g cacao powder
90g self-raising flour
30g Vanilla Caramel Kids Good Stuff
or 1 scoop of Rich Chocolate Clean Lean Protein
1 tsp baking powder
Pinch of salt
60g white chocolate
2 glace cherries
5 bay leaves
A Nuzest twist on a Christmas tradition. Christmas wouldn’t be complete without a touch of Christmas Pudding. Try these mini puds, packed with nutrients and delicious flavours.
Preheat oven to 200°c/fan 180°c and grease 5 pudding moulds with butter or coconut oil.
To a bowl add the butter and sugar, beat until paled and fluffy. Add the eggs and beat again for 1-2 minutes till thoroughly combined.
Add the cacao powder, self-raising flour, Kids Good Stuff/Clean Lean Protein, baking powder and a pinch of salt and stir until just combined.
Spoon between 5 pudding basins. Bake for 20 minutes until a skewer comes out clean.
Allow to cool for 5 minutes before turning out onto a wire rack to cool completely. If the tops are uneven, carefully use a knife to make the base flat.
Melt the white chocolate, then spoon over each pudding so that it goes over the edges slightly. Top each pudding with a piece of glazed cherry and a bay leaf.