I’ve been making this recipe for some years pre Thermomix as well.
This week I have made them again using the Thermomix.
I’ve really struggled to make things this week after the tragic events in Sydney, Pakistan and Cairns. It shows in my cooking… When my heart hurts it shows.
The one exciting thing that has come out of finishing off these little mini Christmas Puddings today is that I didn’t have any “spearmint leaves” that are used as the decoration with the glace cherries on top. So I didn’t have the “leaves” and then I remembered I had a packet of the “All Natural Food Company” Sour Snakes ! In that pack is a purple and green snake ! so I got to chopping those snakes in half and voila I now had Green leaves ! which although still not “healthy” they are definitely a whole lot better than the “spearmint leaves” !
So this recipe is based on an old Womens Weekly recipe. Its quick and easy to make and best of all its just a “small portion” 🙂
Melt 250g Dark Eating Chocolate I use Lindt 70% – The easiest way to do this is to grind your chocolate on speed 9 for around 10 secs and then melt for a few minutes on speed 3 temp 50. You may need to stop and stir down as well.
Once melted add in
700g plum pudding and mix on reverse speed 2 until chocolate and pudding are incorporated around 10 -20 secs
Then add in
50g Brandy I use a good French Napoleon one
80g Icing Sugar
and mix on reverse for around 10 seconds speed 2-3
Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm. – I definitely recommend using Disposable Gloves !
Then melt your white chocolate – same method as above or otherwise Melt white chocolate in small heatproof bowl over small saucepan of simmering water. . Drizzle over puddings to form “custard”; decorate with cherries and leaves
This recipe can be made two weeks ahead.
Use either bought or left over homemade pudding.
Original recipe from Women’s weekly with some tweaks made by me