I'd like to share with you a gorgeous recipe sent to me by the lovely Maureen from CrazyQstitcher. I made these scrummy little puds over the weekend. They would be great to take along to a Christmas celebration.
You could make some of these now, and pop them in the freezer, as you know how hectic christmas time can be.
1 x 800g bought dark fruit cake
1 x 375g dark chocolate
small amount of alcohol (I used 1/4 cup Bundaberg rum)
small bar of white chocolate
Crumble the fruitcake, heat enough alcohol to moisten and flavour same. Melt dark chocolate and stir into cake. Both alcohol and chocolate need to be hot so the chocolate does not set.
Roll into balls and decorate with melted white choc and tizz up with green and red for holly. (I used some christmas sprinkles - holly leaves and berries).
If you put your index finger to thumb, this is the size of the ball.
Green/red cherries cut into little bits are good for holly leaves, ...or lolly snakes, jubes not rolled in extra sugar are okay too.
Puddings are very rich and will freeze.