Our traditional Christmas pudding is not for everyone- especially small children- but these little novelty chocolate Christmas puddings are a guaranteed success. Fun for the kids to make, no baking required and a lovely gift, too. If you prefer, you can make this recipe as cake pops, first piercing each ball with a lolly stick dipping in the white chocolate.
Preparation20 minutes + drying time
- 30g green sugarpaste
- icing sugar, to dust
- 300g 50% cocoa solids chocolate, roughly chopped
- 200g plain biscuits, such as rich tea or digestive
- 2 X 40g honeycomb- centre chocolate bars
- 2 tbsp golden syrup
- 100g red glace cherries, rinsed, dried and chopped, or dried cranberries
- TO DECORATE
- 150g white chocolate, chopped pot of red sugar pearls
- pot of red sugar pearls
- tiny holly leaf cutter
- The holly leaves can be made several weeks in advance: roll out the green sugarpaste to about 2mm thick on a work top dusted with icing sugar and cut out 60 leaves with the cutter. Score a line down the centre of each. Keep in a cardboard box until needed (not in an airtight container or in the fridge, or they will ‘sweat’).
- When ready to make the Christmas puddings, put the chocolate into a heatproof bowl and stand it over gently simmering water, ensuring the bowl does not touch the water. Place the biscuits in a polythene bag and, holding the end tight, bash them with a rolling pin to crumbs. Crush the honeycomb bars in the same way, but keep them as slightly larger chunks.
- Once the chocolate has melted, take it off the heat and cool slightly. Stir in the crushed biscuits, honeycomb bars, syrup and cherries or cranberries. Stir everything together well. Roll into about 30 balls and place into 30 petits fours cases.
- Melt the white chocolate in a small heatproof bowl standing over barely simmering water (ensuring the bowl does not touch the water). Take off the heat and cool slightly.
- Using a teaspoon, drizzle a little white chocolate on each little Christmas pudding and, while still wet, top with the holly leaves and red sugar pearls. Leave to dry, them eat them up within a few days (shouldn’t be too hard…)
Recipe taken from Seasonal Baking, published by W&N, photography by Dan Jones.