How quickly is November flashing past?! We thought we would give you a chance to get fully in the mood for Christmas and 'watch and win' with the help of Mikhila's Christmassy new video.
You're in with a chance to win YOUR favourite of Mikhila's gorgeous Christmas picks.
Just w atch the video now, pick your favourite item then follow the 'how to enter' instructions below >>
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All we want you to do is to watch the video (above) and then name your favourite item featured for your chance to win it
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Good luck everyone!
To my mind, there is no better dessert than a chocolate fondant. It looks like an innocent chocolate cake until you slide your spoon into it, releasing a flood or hot, rich chocolate sauce. Incredible.
This one is very simple to make, and is extra special thanks to a spoonful of caramel swirling through the centre of each one.
Here's what to do. Makes 4.
4 mini pudding moulds 7.5cm diameter
100g (3.5 oz) dark chocolate
100g (3.5 oz) butter (plus a little for greasing)
2 medium free range eggs
70g (2.5. oz) caster sugar
50g (1.75 oz) flour
10g (0.5 oz) cocoa (plus a little to dust the moulds)
½ tsp of baking powder
4 rounded tsp of caramel (you can buy jars of caramel - choose a firm one, such as dulce de leche)
A little icing sugar to dust
Place your jar of caramel in the fridge until you're ready to use it (it helps it firm up). Preheat the oven to 200C fan.
Grease the inside of the moulds generously with butter then dust with cocoa, turning the moulds to cover every bit of the inside and shaking off the excess. Set aside.
Put the chocolate in a heatproof bowl and microwave in 15 second blasts until just melted. Set aside to cool.
Whip the eggs and caster sugar together until they are thick and form ribbons on the surface than sink in gently.
Fold the cooled chocolate gently into the eggs, then seive in the flour, cocoa and baking powder and gently fold that in too.
Share half the batter between each of the moulds, then carefully place a rounded tsp of carmamel in the centre of each mould. Cover over with the remaining batter and gently level off each mould. Place them in the fridge for an hour (or overnight, which is great if you're making them for Chritmas and want less work on the day).
Bake the fondant in centre oven for 5-6 minutes until just set on top - keep an eye on them as overbaking with cause the middles to set. Tip immediately onto plates and serve hot with a dusting of icing sugar. Watch as your family/guests discover that wonderful molten centre!
To make this dessert really special, I dressed the table with these fantastic battery powered flickering candles.
And this adorable little house, which can be lit with tea lights.
You can buy these items and lots of other fab home and kitchen accessories online or from an Avon Representative near you. To find your local Representative:CLICK HERE
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