The end of the school year is fast approaching and that means coming up with Christmas gifts for the kids’ teachers and teacher’s aides. I like to make something handmade for them, but since we usually have close to a dozen teachers, it can’t be something elaborate or expensive.
These mini puddings are so simple to make that I even got the kids involved. I have had this recipe since home ec at school and it is a real winner, and super cheap; each present (including the jars and the ornaments) came to less than $2.50 each. If you had recycled jars already, and skipped the ornament, then the puddings only cost 85c per half dozen serve.
Mini Christmas Puddings
2 x 700g Light Fruit Cakes
200g block dark cooking chocolate, melted
4 tbs brandy or rum
200g white chocolate melts, melted
red and green icing or red and green glace cherries
Christmas pattern mini muffin paper cups
- In food processor or blender, process fruit cakes into crumbs.
- Tip into bowl, add melted dark choc and brandy, and stir well to combine.
- Roll heaped teaspoonfuls into balls, and place into mini muffin cups.
- Pour melted white choc into a zip loc bag, seal, and snip a tiny bit off one corner. Use to pipe “custard” on top of puddings, and allow to set.
- Using red and green icing, pipe three red dots for holly berries, three green lines for holly leaves, and top with a silver cachou.
- If using glace cherries, snip little pieces of cherries, and place on top of the puddings while white chocolate is still wet.
- Depending on the weather, you may need to store these in the fridge
I packaged six per jar, and then had the kids sign their name and write their teachers’ names on the back of each ornament to make it a memento they could keep even after the puddings have been devoured.