Mini Christmas puddings

Method

• 1
  Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
• 2
  Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
• 3
  Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
• 4
  Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form ‘custard’ (see tip). Decorate with jelly beans.