Christmas Pud Petit Fours

Sarah Rainey's fun and festive petit fours combine chocolate and Christmas pudding for a bite-sized after dinner treat.

From the book

Six-Minute Showstoppers by
Six-Minute Showstoppers
The ultimate guide to fuss-free, high-speed baking.
Packed with ingenious kitchen hacks and 100 delicious recipes.
Including stunning cakes, lavish desserts and tasty tea-time treats.

Introduction

These bite-sized festive treats are ridiculously easy to make and require just five ingredients – so there’s no excuse not to give them a go. The decoration may sound fiddly, but follow the steps below and you’ll be a pro in no time. Serve them after a meal, with coffee, as a posh petit four.

Makes about 20
Easy

Ingredients

300g Christmas pudding, cooked and cooled
75g dark chocolate, melted
½ tsp ground nutmeg
90g white chocolate, melted
red and green sprinkles (or use jelly diamonds, which you can cut into the shapes of leaves and berries)

Essential kit

You will need: a cocktail stick or skewer for the decoration.

Instructions

Prep: For added festive sparkle, I like to put these in gold or silver petit four cases – or you can serve them on a pretty platter. You’ll also need a cocktail stick or skewer for the decoration.

Break the Christmas pudding up in a bowl and add the melted dark chocolate and nutmeg. Stir until it’s well combined and comes together in a sticky ball.

Wet your hands and roll small blobs of the mix (around the size of 50p pieces) between your palms. Place them in the petit four cases or on your serving platter.

Drizzle small teaspoonfuls of melted white chocolate over the top of each – this serves as the ‘brandy butter’ on your miniature Christmas puddings. Use a cocktail stick or skewer to drag small ‘drips’ of the white chocolate at intervals down the sides of the balls.

Arrange the coloured sprinkles to look like holly berries and leaves on the tops of your puds.

Put the petit fours in the fridge to set before serving. They’ll keep for 4 to 5 days – if your kitchen is hot it’s best to keep them chilled so the white chocolate doesn’t melt.

Tip: If you’re not feeling festive, or fancy making these in the middle of July, you can use ordinary fruit cake in place of Christmas pudding – or any other heavy, moist sponge (such as leftover carrot cake, coffee and walnut cake or ginger cake) – and decorate accordingly.

Also, bear in mind that Christmas pud can be microwaved – just check the back of the packet – so you don’t have to slave for hours over a steamer.

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