For the recipe Christmas Mini Pudding Bites - Mich Turner Recipe
|675 g||Chocolate Cake or any left over cake|
|50 g||Mixed Nuts chopped|
|50 g||Cocoa Powder|
|25 g||Crystalised Ginger|
|5 ml||Dr. Oetker Moroccan Almond Extract (1 tsp) or 1 tsp Almond Extract|
|30 ml||Orange Juice (2 tbsp)|
|30 ml||Brandy (2 tbsp)|
|200 g||Dr. Oetker White Chocolate Chips melted|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing Green|
|about 5 g||Icing Sugar to dust|
|Dr. Oetker Bright Writing Icings Red|
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.
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|