Chocolate Coated Cranberry Sponge Pudding

INGREDIENTS

2 TABLESPOONS CRANBERRY SAUCE

2 EGGS (SEPERATE YOLKS AND WHITES

1 TABLESPOON ALL PURPOSE FLOUR

1 TEASPOON CORNSTARCH

1/4 CUP MILK

ZEST (1/2 LEMON)

1 TEASPOON SUGAR

  1. Combine Cranberry Sauce, Egg Yolks, Flour, Cornstarch, Milk, Sugar

  2. Using electric mixer to whip egg whites

  3. Add whipped egg whites to batter and fold in

  4. Pour batter into non-stick muffin pan

  5. Bake 15-20 minute @ 225

Prepare Chocolate Coating

Combine Vanilla Ice Cream and Cocoa Powder

Pour chocolate coating unto cooled cranberry muffins, garnish with cherries and serve