MINI CHRISTMAS PUDS.
Ingredients:
200 gms Digestive Biscuits
50 gms Icing sugar
50 gms Raisins
1 tblsp Orange Juice
2 tblsp Golden Syrup
2 tblsp Cocoa Powder
100 gms Butter
Decoration:
Icing Sugar
Water
Glace Cherries
Angelica
Method:
Put biscuits into a bag and crush with a rolling pin, place into a
mixing bowl, mix in icing sugar, raisins and orange juice.
Put the butter, syrup and cocoa powder into a pan and melt over a
low heat.
Pour into the biscuit mix and stir together.
Shape into small balls (about half the size of a golf ball) and put
into little cake cases.
Top with thick paste made from icing sugar & water.
Decorate with cherry and angelica.
Put into fridge for 2 hours to set.
Makes about 20 mini-puds.
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