*Fruity Chocolate Fondant Puddings*
Makes 6 servings

A delicious chocolate fondant pudding with the secret surprise of a fruited middle!  Plan ahead as the middles have to be frozen for at least 3 hours before baking.

160g fruit mincemeat (1/2 cup)
50g of dark eating chocolate, chopped coarsely (about 2 ounces)
(70% cocoa solids)
150g of butter, chopped coarsely (2/3 cup)
3 large free range eggs
75g soft light brown sugar (1/3 cup packed)
75g plain flour (1/2 cup)
35g of self raising flour (1/4 cup)
1 TBS cocoa powder

For the Sauce:
150g of dark eating chocolate, chopped coarsely (6 ounces)
(70% cocoa solids)
80ml double cream (1/3 cup)
2 TBS dark rum

Spoon the mincemeat into 6 holes of a 1 TBS ice cube tray.  Freeze for at least 3 hours.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter six 1-cup pudding molds really well.  Place on a baking tray and set aside.

Stir the chocolate and butter together in a small saucepan over low heat, stirring until the chocolate is melted and the mixture is competely smooth.  Cool for 10 minutes before proceeding.

Beat the eggs and sugar together with an electric whish until thick and creamy.  Sift the flours and cocoa together.  Fold into the creamed mixture.  Fold in the cooled chocolate.

Divide the batter equally amongst the pudding molds.  Remove the frozen mincemeat cubes from the ice cube tray and pop one into the centre of each pudding,

Bake the puddings for 12 minutes.

While the puddings are baking make the sauce.  Stir the ingredients in a saucepan over medium low heat until smooth and completely amalgamated.

Serve the puddings warm and drizzled with some of the sauce.