Cute and fluffy baked donuts decorated as Christmas puddings.
Preheat your oven to 180°C / 350°F and make sure you have 1-2 donut moulds ready. I use these silicone moulds from Amazon.
In a large bowl, mix together the flour, baking powder and sugar.
Measure the butter then melt it gently in the microwave. Add the melted butter, plant-based milk and vanilla extract into the bowl with your dry ingredients. Mix well until smooth.
Spoon the mixture into your donut pans and wipe off any excess using a paper towel.
Bake for 20-25 minutes until golden brown on top. Leave the donuts to cool in the pan completely before removing them.
Melt the milk/dark chocolate and dip one side of each donut into it, making sure it's evenly coated. Place them on a wire rack with a tray lined with baking paper underneath (to catch any excess).
Allow the chocolate to harden completely. I'd recommend popping the donuts in the fridge for 1 hour.
To prepare your holly berries, roll small pieces of red fondant into balls that are around ¼ of an inch wide. You can brush them with edible glitter if you wish but this step isn't essential.
For the leaves, roll out green fondant until it's around ½ an inch thick. Cut diagonal lines both ways across it to give you diamond shapes. Squash the edges of each diamond shape to create "leaves". You'll need 16 all together, two for each donut.
When the chocolate has set completely on the donuts, melt your white chocolate. Use a teaspoon to cover the top half of the donut. Allow it to set for around 10 minutes.
After 10 minutes has passed, the white chocolate should be slightly soft but not wet. Add your holly berries and leaves now so that it sticks without sliding around. If you can, I'd recommend using food tweezers for precision.
Leave the donuts to set for 1 more hour before enjoying.
*Donuts will last for 4-5 days in an airtight container at room temperature.