Mini Christmas Puddings

At our Term 4 Cooking Classes, we are making a holiday recipe each week for the kids to take home.  This was today's recipe.

Ingredients:

• 200g dark chocolate, chopped
• 700g apple and cranberry cake
• 1/3 cup orange juice
• 1/2 cup icing sugar mixture, sifted
• 250g white chocolate melts
• 40 assorted coloured mini jelly beans

Method:

1. Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
2. Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
3. Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
4. Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form 'custard' (see tip). Decorate with jelly beans

Tip - When topping puddings with 'custard', work in batches of 10 at a time so the 'custard' doesn't set before adding jelly beans.