Visually stunning, these mini christmas puddings are a crowd pleaser! Try using different kinds of fruit cake (such as cranberry and almond cake) for a different flavour.
Ingredients:
200g dark chocolate
700g fruit cake (I used light coloured fruit cake for this recipe)
1/3c orange juice
1/2c icing sugar mixture, sifted
250g white chocolate melts
assorted coloured mini jelly beans
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| Put foil under the puddings until the chocolate is set |
Method:
1. Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water until smooth
2. Crumble cake into a large bowl. Add dark chocolate, orange juice and icing sugar mixture. Stir to combine. Cover and put in the fridge for a half hour until firm enough to handle.
3. Roll the mixture into balls (about a tablespoons worth is big enough) and place on a tray with baking paper. Refridgerate until firm
4. Melt white chocolate, cool for 10 minutes then drizzle over the puddings to form a 'custard' look (as per the pictures). Decorate with jelly beans.
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| Mini Christmas Puddings |
Handy Tips
*When melting the chocolate don't let the water boil. Just let it simmer.
*When drizzling the chocolate over the balls, just do a couple at a time then put the jelly beans on the top. Otherwise by the time you come back to put the jelly beans on, the chocolate may have set!
1 comment:
Love the sound of this recipe. I think my 6 year old will enjoy helping me to make them too. How many does mini puds does this make please?
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