To make the puddings - crumble your leftover cake into a large mixing bowl and add the remaining ingredients. Add sufficient liquid to give a moist yet firm consistency. Kids will love getting their hands into the bowl to help mix the ingredients together.
Take a tablespoon of mixture at a time and roll into bite-sized balls. Place on a clean baking tray and then refrigerate for 20 minutes.
Meanwhile melt the Fine Cooks' White Chocolate Chips in a clean bowl over a pan of simmering water until smooth. Allow to cool. Remove the puddings from the refrigerator and use a teaspoon to pour the white chocolate gently over the top and sides of each Christmas pudding. Children should be supervised – the chocolate will be hot.
To decorate, start by making the holly. Knead the Regal-Ice Ready to Roll Green Icing on a clean work surface lightly dusted with icing sugar and roll out thinly. Let the kids safely stamp out holly shapes using a cutter, then place on a piece of crinkled aluminium foil to firm and create a 3D shape and texture.
Position a holly leaf on the top of each pudding and allow to set. Finish by piping 3 red berries on each pudding using red Writing Icing.
|Per serving||Per 100g/ ml|
|Fat||14 g||23 g|
|Carbohydrate||32 g||50 g|
|Protein||4.5 g||7 g|
For the recipe Christmas Mini Pudding Bites - Mich Turner Recipe