Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
1 serving = 63g
These Christmas Puddings will keep for seven days. Store in a clean, dry container and present on a glass plate, Christmas dish or individually placed in mini festive cake cases.
For convenience you can use a ready bought sponge cake and mincemeat rather than making your own for these mini Christmas pudding bites.
|Per Serving||Per 100 g / ml|
|Fat||12.87 g||19.50 g|
|Carbohydrate||34.10 g||51.66 g|
|Protein||3.08 g||4.67 g|
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