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Christmas Cherry Puddings

Laden with cherries, these Christmas Cherry Puddings are lighter than usual versions. We are using a ready-made chocolate cake.

Impress your dinner party guests with these gorgeous and delicious treats made in no time!

This recipe, in fact, makes approximately 8-10 servings and will take around 40 mins to make. There is no baking involved, as we are using a ready-made cake. Then, it’s the perfect recipe to make with our children and have fun in the kitchen.

Karen Naylor is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live.

During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious Christmas Cherry Puddings.

You can also catch up on our Facebook Live here.

In addition, you can also try baking fudge using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

We would like to thank Karen Naylor who gave us this recipe.

Ingredients

300g Ready Made Chocolate Cake
2 Tablespoons Sugar and Crumbs Black Cherry Natural Flavoured Icing Sugar
6 Washed and Dried Glace
200g Callebaut Dark Chocolate
50g Callebaut White Chocolate
6 Icig Holly Leaves and Berries
Medium Cupcake Cases

Instructions

1. Break up the cake into a bowl very fine. Add the buttercream/frosting and mix thoroughly.

2. 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.

3. Wrap the cake mix around to hide the cherry. Place on a tray and put in the freezer for 10 mins to firm up.

4. 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.

5. Then, remove the chocolate bowl from the heat and place it 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.

6. Remove using a fork and allow the excess chocolate to drip for a few seconds. Place into a cupcake case. Repeat until all mix has been used.  Put back onto the tray and put them into the fridge to set the chocolate.

7. Then, repeat the melting process with the white chocolate. Remove a cake ball from its case and dip the top into the white chocolate and put back into the case.  Allow any excess to drip down the sides of the pudding. Immediately decorate with the holly leaves and berries.

Christmas Cherry Snowball

1. As above, but replace chocolate cake with Madeira sponge and replace chocolate buttercream/frosting with a pale coloured flavoured buttercream/frosting of your choice.

2. Use all white chocolate to coat. Once coated, sprinkle immediately with desiccated coconut.

Christmas Cherry Puddings Tutorial

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