Mini Christmas Chocolate Puddings

Method

Step 1
Preheat oven to 160°C/fan 140°C/gas 3 and line a 12-hole muffin tin with paper cases.
Step 2
Place dates in a medium bowl and cover with boiling water. Allow to stand for 10 minutes to soften. Reserve 1/2 cup of date water then drain.
Step 3
Process dates, reserved water, orange juice, zest, maple syrup, oil, vanilla, eggs, cocoa and spices in a food processor until smooth.
Step 4
Add almond meal and baking powder and pulse to combine. Transfer to a large bowl and fold through raisins until combined.
Step 5
Spoon into muffin cases and smooth the top. Arrange flaked almonds evenly around each pudding and place a cranberry in the centre.
Step 6
Bake for 30 minutes or until cooked in the centre. Store in an airtight container for 3 days or freeze for 1 month.

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