Christmas came a little early… because I was hungry

Actually Written: 8th September 2011

Ok so my gift? A day off school because of an industrial
strike. My reasoning – “I have been granted my gift-list = Santa came =
Ate my Brookie = Christmas time = Christmas baking” – Makes perfect sense


Yes I know, exactly, so this morning, the first thing I
did was get up and make mini Christmas puddings. Fast, easy and include

chocolate. Yes, chocolate. Yes two types. Yes, yes, it tasted brilliant. I
actually adapted the original recipe from
quite a bit so here is my version.
It felt so nice to be able to eat something which would generally require a
boatload of cooking utensils, pots and pans and ovens. HA, a thing of the past,
I says, a thing of the past (or until real Christmas rolls around where people
are way to expectant to be honest =P)

Mini Christmas Puddings

Adapted from
Ganache from Exclusively Food

Makes: 30


  • 200g dark
  • 600g
    fruit cake
  • 1/3 cup
    fruit juice/liquor
  • 1/3 – 1/2
    cup desiccated coconut

And Decoration

  • 200g
    white chocolate
  • 80g sour
  • 30 assorted chopped dried fruit + 1 green snake


  1. Melt dark chocolate over a bowl
    of simmering water. Ensure the water doesn’t touch the bottom of the bowl.
  2. Crumble the fruitcake into the
    bowl of dark chocolate. Add in the fruit juice and desiccated coconut.
  3. Stir until well combined.
  4. Refrigerate for an hour or until
    the mixture is easy to handle and not sticky.
  5. Roll up 1-1 1/2 tbs of mixture
    into balls and place on a baking tray lined with baking paper,  flattening the bottom of each ball as you
    place them down.
  6. Refrigerate for another hour or
    until firm.
  7. Melt white chocolate
    in a small saucepan over very
    low heat, stirring frequently. When chocolate has completely melted, remove
    from heat and quickly stir in sour cream. Use immediately, or if your ganache is
    quite runny, set it aside at room temperature to thicken slightly before use

For Adaptations

  • There was
    too much fruitcake for that amount of dark chocolate – there was no taste of
    the chocolate in the cake – even with this decreased amount, it is quite
    minimum so feel free to add a little more chocolate according to taste
  • Any
    breakfast juice or specific flavours of juice are welcome in this recipe, not
    just orange. I used mango and it wasn’t an overpowering flavour at all. The
    reason for the juice is to be a binding agent rather than a taste factor – for
    adults, feel free to use a fruity liquor such as cherry or a brandy or a
    whiskey which goes well with dark chocolate instead
  • Instead
    of icing sugar, I felt the fruitcake and juice provided enough sweetness in
    this recipe – too much and the flavour will not be as dense and rich which is
    why milder milk chocolate is not used. Sweetened desiccated coconut should be
    added carefully – it adds a great texture to the overall dish but if too much
    is added to the batter, it might start to have too many white flecks, tearing
    away from the impression of being a miniature Christmas fruitcake  – Of course icing sugar can still be used in
    the same amount, it really depends on personal preference
  • I prefer
    a ganache style of ‘custard’ in this recipe since it is easier to pour rather
    than white chocolate which seizes up almost immediately off-heat – White
    chocolate with cream is too much for me so I prefer this brilliant ganache
    twist with sour cream where the tartness balances out the sweetness of the
    white chocolate
  • Dried
    Fruit gives this dish an air of sophistication – I am such a snob, no I love
    jellybeans, do not look at me as if I am crazy to be replacing them – Just with
    the general theme of a fruitcake, the dried fruit is more fitting with the
    flavours it is with. My favourite and highly recommended topping on this would
    be mini cubes of dried pawpaw which is red with a tiny chopped piece of a green
    snake for the holly leaf-berry look.

1 Comment

  1. Pingback: Holiday Post #1: Rocky Road | Go Bake Yourself

Sweet Comments Welcome!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.