Whenever I have a farewell or a morning tea at work, I like to bake stuff for it. Usually, I bring my infamous mini cupcakes. Since this time it was our Christmas bbq I decided to make some bonbon puddinis I saw Nigella Lawson making on her Christmas cooking show. Everyone loved them! It’s kinda obvious as to why! They were so so good. I’m definately making them again and going to try and practice making the decorations better. (I’m a bit rubbish with cooking with chocolate.

 

Ingredients

125g best-quality dark chocolate, finely chopped
350g leftover, or freshly cooked and cooled, Christmas pudding
60ml sherry
2 x 15ml tablespoons golden syrup


FOR DECORATION:

100g white chocolate, finely chopped
6 red glacé cherries
6 green glacé cherries, or 6 short lengths angelica

Preparation
1 Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.

2 Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer’s guidelines.

3 Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup and stir briskly till all is incorporated.

4 Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.

5 To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.

6 Cover with cling film and slot into the fridge to firm up.

7 To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer’s guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.

8 Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.

9 Place in boxes to give away — if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this — or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.

Makes about 30

MAKE AHEAD TIP:
Make the bonbons up to 2 weeks before eating or giving. Pack in boxes and store in a very cool place. If made 2 weeks ahead, add a label to say “keep cool and eat within 1 or 2 days”.

NB: Instead of using green glace cherries for the decorations, you can also use lime leaves. These may be easier to use.

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