![mini-christmas-puddings](https://samskitchen.com.au/wp-content/uploads/2017/06/mini-christmas-puddings.png)
Servings |
serves
|
Ingredients
- 400 grams Fruit Cake Dark
- 125 grams Milk Chocolate melted
- 1 1/2 tablespoons Brandy or Sherry
- 18 Milk Lindt Lindor Balls
- 1/3 cup White Chocolate Melts
- 18 Red M&M Minis halved
- 18 Green M&M Minis halved
Ingredients
|
![]() |
Instructions
- Using fingers, crumble cake into a bowl. Add melted chocolate and brandy. Mix well to combine. Set aside for 30 minutes.
- Using damp hands, shape 1 level tablespoon of mixture around each chocolate ball to enclose. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until just firm. Using hands, roll each ball into a smooth shape. Refrigerate for a further 15 minutes or until firm.
- Microwave white chocolate melts on medium for 1 minute, stirring halfway through with a metal spoon, until melted and smooth. Drizzle a little melted chocolate over each ball. Top with 1 red M&M Mini for holly berry, and 2 green M&M Minis for holly leaves. Set aside for 30 minutes or until set. Serve.
Share this Recipe
Absolutely loved this recipe, easy to make and delicious,
Thank you Jean, glad you loved it 🙂