Mini Christmas puds
- 100g dark chocolate
- 100g butter
- 2 tbsp golden syrup
- 200g plain digestive biscuits
- 50g currants
- 4-5 tbsp icing sugar
- Glace cherries and angelica to decorate
Place the margarine, chocolate and golden syrup into a medium saucepan.
Melt on a very low heat, stirring occasionally with a wooden spoon. Do not let it boil.
Place half the biscuits into a large plastic freezer bag and tie the top. Bash up the biscuits with the rolling pin until they are in little bits. Pour the bits into the mixing bowl.
Add the currants to the crushed biscuits.
Remove the saucepan from the heat when the mixture has melted and add to the mixing bowl. Using a wooden spoon, mix everything together.
When the mixture has cooled slightly, roll it into little balls. Place into petit four cases.
Measure out the icing sugar, add a little water, one teaspoon at a time until you have thick icing. Spread a little icing on the top of each pudding. Decorate with glace cherry and angelica to look like holly and berries.
Place the finished mini puddings into the fridge for at least 1 hour.