Mini Christmas Puddings

Delicious mini Christmas puddings decorated with chocolate, spearmint leaves and glace cherries.

5 from 6 votes

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Course: Dessert

Cuisine: Christmas, gifts

Prep Time: 15

Chilling Time: 1

Total Time: 1 15

Servings: serves

Calories: 217kcal

Cost: $15

Crumble the fruit cake into small pieces and place into a large bowl.
Melt the dark chocolate in the microwave on 50% power for 3 minutes (or until melted), stirring every 30 seconds.
Pour the melted chocolate over the crumbled fruit cake.
Add the brandy (or substitute) and mix together until completely combined.
Line a large flat baking tray with baking paper.
Roll tablespoonfuls of the mixture into balls and place onto the prepared tray.
Melt the white chocolate in the microwave on 50% power for 3 minutes (or until melted), stirring every 30 seconds.
Use a teaspoon to drizzle a small amount of the white chocolate over the pudding balls, one at a time. Use enough white chocolate so that it covers the top and starts to drizzle down the sides of the balls.
Add two of the halved spearmint leaves on top of the white chocolate and add half a glacé cherry to the middle.
Repeat the process with the remaining Christmas pudding balls.
Chill in the fridge for 1 hour or until the chocolate has set.

Break the Christmas cake or pudding into pieces and place into the Thermomix bowl. Mix for 10 seconds, Speed 8. Set aside in a separate bowl.
Place the dark chocolate (broken into pieces) into the Thermomix bowl. Melt for 4 minutes, 80 degrees, Speed 2.
Add the chopped Christmas fruit cake and the brandy (or substitute) to the bowl and mix for 20 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 15 seconds or until completely combined.
Line a large flat baking tray with baking paper.
Roll tablespoonfuls of the mixture into balls and place onto the prepared tray.
In a clean and dry Thermomix bowl, melt the white chocolate for 4 minutes, 80 degrees, Speed 2.
Use a teaspoon to drizzle a small amount of the white chocolate over the pudding balls, one at a time. Use enough white chocolate so that it covers the top and starts to drizzle down the sides of the balls.
Add two of the halved spearmint leaves on top of the white chocolate and add half a glacé cherry to the middle.
Repeat the process with the remaining Christmas pudding balls.
Chill in the fridge for 1 hour or until the chocolate has set.

RECIPE NOTES & TIPS

Ingredients Info:

fruit cake - you can use any type of fruit cake or Christmas pudding you like. I generally choose a light fruit cake from the bakery section of the supermarket.
dark chocolate - choose dark chocolate melts or dark cooking chocolate as both melt easily. I generally use Cadbury or Nestle branded chocolate melts.
brandy - or for a non-alcoholic version, replace the brandy with orange juice.
white chocolate - for melting over the top of the puddings. once again, I generally use Cadbury or Nestle branded white chocolate melts for a good quality chocolate.
spearmint leaves - these are a type of soft jelly lolly that are popular in Australia, particularly over the festive season. There are home brand varieties as well as a version made by Allen's lollies.
glace cherries - these are soft, sticky and sweet cherries that are generally available in either the baking aisle or the fruit and nuts aisle of the supermarket.

More Recipe Tips:

Store - in an airtight container in the fridge for up to 1 week
Freeze - in an airtight container for up to 1 month. Allow to defrost in the fridge before consuming.