These delicate little Christmas pudding balls are great as a treat with your cup of tea or coffee. Combined with chocolate chips and luscious soaked fruit (which has all been done for you!) and then rolled in toasted and desiccated coconut, they are just the icing on the cake ! Try and stop at just one.
This is equally as good with chocolate pound cake or butter cake instead of the pudding if it’s not that festive time of year.
Ingredients:
700g Christmas plum pudding
2 tbsp Cointreau or orange flavoured liqueur
200g chocolate chips
1/4 cup cocoa powder
200g dark chocolate, melted
1 cup crushed toasted coconut chips
1 cup desiccated coconut
Method:
1. In a large mixing bowl, break the pudding up into crumbs, add Cointreau and chocolate chips and roll into tablespoon sized balls. Place onto a tray lined with baking paper. Dust the pudding balls with cocoa powder.
2. Using a large fork, dip the balls into the melted chocolate and cover completely. Allow the excess chocolate to drip off.
3. Combine the toasted coconut and desiccated coconut onto a large plate. Toss each pudding ball into the coconut mixture and roll to coat. Refrigerate for 10 to 15 minutes.
4. If giving as a gift, pop each pudding ball into a small decorative paper case, and place into a shallow box with a lid. Refrigerate until required or serve chilled with your favourite drink.
Makes approximately 30
Images by Helen Coetzee
Recipes and styling by Jane Collins from sizzleandswirl
Ms Chinoiserie Says: Ohhh, so yummmy! What a delicious and easy way to use up that left over Christmas pudding!
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