Christmas Pudding Chocolate Baked Donuts

Moist chocolate baked donuts, decorated with dark and white chocolate to look like Christmas puddings

Course Dessert

Cuisine British

Keyword christmas, Donut

Prep Time 15

Cook Time 12

Decorating time 20

Total Time 47

Servings

Calories 339kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or baking spread
In a large mixing bowl, stir together the self raising flour, caster sugar and cocoa powder
In another mixing bowl or a jug, whisk together the milk, vegetable oil and eggs
Pour the milk mixture into the flour mixture, and whisk gently to combine into a batter
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool on a rack
Melt the dark chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between each one
Set the donuts onto a rack with some baking paper underneath to catch any drips of chocolate. Dip the top rounded half of the donuts in the dark chocolate and place back on the rack. Leave to set fully
Melt the white chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between each one
Use a spoon to add the melted white chocolate to the donuts, and stick on a holly decoration while the chocolate is still wet. Leave to set fully
Store leftover in an airtight container and eat within 3 days

- Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.

- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.

- You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.

- The donut batter is very wet, so I recommend using a piping bag or a jug to pour it into the tin.

- You will need a 12 hole donut tin (or two 6 hole donut tins) to make this recipe.

- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.