Instructions: Chocolate Puddings:
Grease a 12-muffin pan.

Combine the margarine, sugar, eggs, sifted flours, cocoa and milk in a mixer.

Beat on low until the mixture is combined, then beat on medium until the mixture is smooth and changed in colour.

Stir in the nuts.

Spoon into the muffin pan.

Bake at 180C for 20 minutes.

Turn onto a cooling rack.

Pecan Toffee Sauce:
Place the butter, sugar, cream and chopped nuts into a saucepan.

Simmer gently for 5 minutes until rich and creamy.

Serve over the chocolate puddings with icing sugar, berries and mint sprigs.

"Chocolate pudding is always a child- pleaser!!!" - Jude

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.