These mini Christmas puds are a new festive favourite for us.
Each December our village has it’s annual Christmas carol night in the hall. It’s an opportunity for the whole community to come together and celebrate the end of the year, and the Christmas season.
The night begins with a shared meal. Each family brings along a plate or two of food to share, and we eat together, standing up and chatting, while the kids grab the best bits before disappearing outside to run around.
After dinner, chairs are put out and carol sheets are distributed. Kids and adults grab their guitars and other instruments, and the whole community sings the great old Christmas songs together.
When we first arrived at the farm years ago, we went along to the carols and sat up the back. I wondered if or when we would start to feel like we belonged to the community. Since then both CB and Hannah have joined the musicians, and a few years ago I did too. It feels like we are settling in.
Meg announced that she and Hannah were going to make mini Christmas puds for the carols one year. So first thing on Saturday morning, they were up and cooking.
They based their recipe on this chocolate Weetbix slice recipe, only instead, they rolled the mixture into balls and dribbled some white chocolate over the top. On Sunday night, they proudly served up a plate of mini Christmas puds for the community to sample. We didn’t take any home at the end of the night, so I’m calling the recipe a success.
Mini Christmas puds
- 9 Weetbix (crushed)
- 1½ cups desiccated coconut
- ¼ cup cocoa
- 100 grams choc chips (optional)
- 1 x 400 gram tin condensed milk
- 125 grams butter, melted
- few drops peppermint essence
- 100 grams white chocolate
- A few red and green jelly snakes (or similar)
Mix together the Weetbix, coconut, cocoa, and choc chips in a large bowl.
Pour the condensed milk, butter, and peppermint essence into the bowl and mix well. Work quickly to ensure that all the ingredients are well combined.
Roll teaspoons of the mixture into little balls and place on a tray lined with baking paper.
When all the mixture has been rolled, place the tray in the fridge for one hour.
Chop the red and green jelly snakes into small pieces.
Break the white chocolate into pieces, and place in a microwave-proof jug. Melt the chocolate in the microwave, stirring frequently until it is smooth.
Use two teaspoons to drizzle a little white chocolate over each little ball.
While the white chocolate is still melted, place one piece of red jelly lolly, and two pieces of green jelly lolly, on the top.