Which would you rather be reincarnated in to?!I have to hold my hands up and admit that the only reason I make a Christmas pudding every year, is so that I can have family together for Stir Up Sunday and that I have to have these!
They are divine! I love them, whole heartedly... and they make my fridge look glamorous!Nigella's Christmas PuddiniTake 350g of left over, or freshly cooked and cooled Christmas pudding, add a good slug of the original booze you used in yours (60ml) and two 15ml tbs of golden syrup, mix it up briskly. Then add 125g of melted,good dark chocolate (I like something a little more bitter, it takes the edge off the sticky, sweet, gooeyness of the pudding) and mix up swiftly again till all incorporated! Done!
Now let the fun commence. Take a small amount and roll in your hands to make little bonbon sized balls! Pop on a plate! It can be messy, Nigella says get some food prep gloves on, but I find if you just slightly dampen your hands with warm water and use the mix when it has cooled down you will be fine and not that messy at all! When all patiently made, and you have a plate full, into the fridge they go to firm up. The icing of these little bad boys, depending on your temperament could be satisfyingly good fun or your idea of hell! But basically what I do now, is chop up a glacier cherry into little bits to make the berries and because I am supremely lazy, I get a green icing pen to draw on the holly leaves! So, drizzle (let it drip down the sides....it looks great!!) on some melted white chocolate and then get-a creating those wee tiny holly sprigs!Of course these also make the perfect gift! I sprinkle mine with a little edible glitter.... because I just can't help myself!
Finally licking this bowl is a purely adult pursuit! And heavenly!Get ready for the rounds of applause when you bring these out for dessert! Thats if you can bear for one of your gorgeous creations to be popped into mouths!!
The fox returns and life continues
3 days ago