Ingredients for Mini Christmas Pudding Treats
- 200g crumbled Christmas fruitcake (store-bought or homemade)
- 2-4 tablespoons brandy (or 2-4 tablespoons orange juice + 1 teaspoon brandy essence)
- White Chocolate
- Decorative Candies
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How to Make Mini Christmas Pudding Treats
- Crumble 200g of Christmas fruitcake into a medium-sized mixing bowl.
- Add 2-4 tablespoons of brandy (or orange juice and brandy essence). Mix thoroughly until the fruitcake is evenly moistened.
- Gradually add more brandy (or orange juice mixture) if needed, until the mixture is moist enough to easily roll into small walnut-sized balls.
- Roll the mixture into small balls (approximately 1 inch in diameter).
- Line a baking tray with parchment paper. Place the rolled balls onto the prepared baking tray.
- Melt 100g of dark chocolate in a microwave-safe bowl or using a double boiler. Drizzle the melted chocolate over the balls to resemble custard.
- Use a teaspoon to help the chocolate run down the sides of the little puddings for a more realistic effect.
- Chop the snake lollies into small slices using scissors.
- Add two green and one red lolly piece to the top of each pudding to create holly.
- Arrange the lolly pieces loosely together to mimic holly leaves and berries.
- Refrigerate the tray for at least 30 minutes, or until the chocolate has completely set.
- Store the Mini Christmas Pudding Treats in an airtight container in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
9g
Carbs
6g
