Chocolate Christmas Pudding Cake

Preheat the oven to 180ºC / 160ºC Fan / Gas Mark 4. Grease and line a small heatproof glass bowl. 

Cream together the margarine and sugar until light and fluffy. Gradually beat in the eggs and vanilla. If the mixture starts to curdle, add a little flour. 

Sift and fold in the remaining flour and cocoa powder using a metal spoon. If the mixture is a little thick add in the milk. 

Pour the mixture into the prepared bowl and bake for 45–50 minutes, or until risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 30 minutes before turning out onto a cooling rack to cool completely. 

Once the cake has cooled, spread Nutella all over the cake so it is fully covered. 

Now it's time to get decorating! Starting at the bottom, place the Maltesers all around the cake. Pop it in the fridge for 30 minutes to set. 

Once set, place the white chocolate in a microwave-safe bowl and heat in 30-second bursts, stirring in between, until fully melted. Allow to cool slightly before pouring the chocolate over the top of the cake, spreading gently to allow it to drip down the sides. 

Finish with a sprinkle of Christmas chocolate chips mix and add a magical finish with the Merry Christmas cake topper.