Errrrrrrrrrr YUM. We followed Fiona Cairns recipe in her Seasonal Baking book, but halved the ingredients (doubling what I have listed here should give you about 30 puddings)
What you need:
150g cooking chocolate (50% cocoa solids)
50g red glacé cherries
White chocolate
100g digestive biscuits
2 full sized Crunchie bars
1 tablespoon Golden Syrup
To decorate:
75g white chocolate
Red sugar pearls
Green icing
Gold stars or other festive toppings
Method:
Crush the biscuits in a sealed ziploc bag with a rolling pin.
Do the same with the Crunchie bars, but leave bigger chunks.
Pour them into a mixing bowl and add the chopped glacé cherries and Golden Syrup.
Melt the cooking chocolate, let cool slightly then add to the bowl. Stir everything together, resisting the urge to taste it (because it’s so good you’ll eat it all!).
Use your hands to roll the mixture into balls (we got about 12), making sure to squish it together so the mixture will hold.
Place each ball into a bun case or petit four case.
Place in the fridge to harden slightly, while you melt the white chocolate. I find white chocolate really hard to melt without it getting too lumpy and grainy so I stir it constantly then remove it from the heat while there are still a few clumps of chocolate and finish smoothing it off the heat. Make sure your bowl and spoon are bone dry as moisture causes white chocolate to seize up too.
Spoon a bit of white chocolate over each ball and decorate. We used sugar balls and gold stars. You can cut out holly leaves with green icing, or use any type of sprinkle or little festive cake toppers.Enjoy!
