Chocolate centrepiece bowl with strawberry, apple and santa's fingers

Method

 1. To make the Santa's fingers, mould the Christmas pudding chunks into bite-sized pieces and spear each piece onto a satay stick. Thread the gingerbread cake, dried apricots and figs onto the satay sticks.

2. Chill a marble board in the freezer until cold. Spoon a small amount of white chocolate on the centre of the frozen marble and immediately spread out with a spatula to form a rectangular strip and neaten edges with a knife.

3. Taking one of the Christmas pud sticks, roll it over the white chocolate strip, picking up the chocolate so that it covers the pudding. Repeat with all the Christmas pudding morsels.

4. Repeat the process with the milk chocolate, wrapping it around the gingerbread cake.

5. Finally, repeat the process with the dark chocolate, wrapping it around the apricots and figs.

6. Meanwhile, prepare the chocolate bowl. Place two marble boards in a freezer for 1 hour.

7. Melt the dark chocolate in a microwave or in a bowl suspended over simmering water. Remove the frozen marble boards and place them next to each other. Next pour out the chocolate onto the top of the marble and spread out thinly, using a spatula.

8. Using another scraper, peel away the pliable setting choc olate and form it into a cone shape. Place the chocolate into a chilled glass bowl, where it will form naturally into a "napkin shape". Fill the napkin with the strawberries and dried apple slices. Finally, top with the 'Santa's Fingers' and serve as a table centrepiece.