Ingredients

* 125g butter, chopped
* 125g good-quality white chocolate, chopped
* 3/4 cup caster sugar
* 2/3 cup milk
* 3/4 cup plain flour
* 1/3 cup self-raising flour
* 1 egg, lightly beaten
*
White Christmas topping
* 125g good-quality white chocolate
* 1 cup puffed rice cereal
* 1/3 cup shredded coconut, toasted (see tip)
* 1/2 cup pistachio nuts, toasted, chopped
* 1/3 cup dried cranberries, chopped
* 1/2 cup roughly-chopped white marshmallows



Preparation
Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.

Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.


Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.


Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.

Notes

Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.

You can make cakes in advance. Store in an airtight container in a cool, dark place for up to 5 days.



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