Mini Christmas puddings

Method

1. Place the margarine, chocolate and golden syrup into a medium saucepan.

2. Melt on a very low heat, stirring occasionally with a wooden spoon. Do not let it boil.

3. Place half the biscuits into a large plastic freezer bag. Tie a knot in the top. Bash up the biscuits with the rolling pin until they are in little bits. Pour the bits into the mixing bowl.

4. Add the currants to the biscuit bits.

5. Remove the saucepan from the heat when the mixture has melted, and very carefully add this into the mixing bowl. Using a wooden spoon, mix everything together.

6. Wait for 10-15 minutes until the mixture has cooled slightly, then roll the mixture into little balls, about the size of a golf ball. Place into a petit four case.

7. Measure out the icing sugar, add a little water, one teaspoon at a time until you have thick icing. Spread a little icing on the top of each pudding. Decorate with a piece of glace cherry and angelica to look like holly and berries.

8. Place the finished mini puddings into the fridge for at least 1 hour.

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Ingredients

100g dark Chocolate
100g Butter
2 tbsp golden syrup
200g plain sweet biscuits, (eg. Digestives, Malted Milk)
50g currants

For the icing

4-5 tbsp icing sugar
water

To serve

glace cherries and angelica

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