Christmas Cherry Puddings
We would like to thank Karen Naylor who gave us this recipe.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
- Yield : 6
Break up the cake into a bowl very fine. Add the buttercream/frosting and mix thoroughly. Using an ice cream scoop, take a quantity of mix and roll into a ball. Press your thumb into the middle and place a cherry into the indentation. Wrap the cake mix around to hide the cherry. Place on a tray and put in the freezer for 10 mins to firm up.
Break up the milk /dark chocolate into a bowl and melt either in the microwave or by placing the bowl over a pan of simmering water. Make sure the bowl is not in contact with the water.
Remove chocolate bowl from the heat and place onto a damp cloth. Take one of your cake balls and drop it in the chocolate, using a fork to turn it over and completely covered in chocolate. Remove using a fork, allow the excess chocolate to drip for a few seconds, then place into a cup cake case. Repeat until all mix has been used. Place back onto the tray and put them into the fridge to set the chocolate.
Repeat the melting process with the white chocolate, remove a cake ball from it's case and dip the top into the white chocolate and put back into the case, allowing any excess to drip down the sides of the pudding. Immediately decorate with the holly leaves and berries.
To make Christmas Cherry Snowballs:
As above, but replace chocolate cake with madeira sponge and replace chocolate buttercream/frosting with a pale coloured flavoured buttercream/frosting of your choice. Use all white chocolate to coat. Once coated, sprinkle immediately with desiccated coconut.