Christmas Puddini Bonbons

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I used to hate Christmas pudding.  The smell, the taste.  The mere sight of it was enough to disgust me.  As with so many things though, in the past two years my feelings have completely changed and now I think it quite tasty.  Don’t get me wrong, it would never be my first choice for a pudding or dessert (give me something stickier and sweeter any day), but it’s actually rather nice.


The turning point may have been when I first tried one of these bonbons a few years ago.  Let’s face it, you could mix most things with chocolate, booze and golden syrup and they would suddenly become much more appetising.  These are very addictive little bites, and rather adorable.  They’d make a nice Christmas gift too, if you could bear to part with them!

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Ideally, these will be kept as the sweet treat to round off our traditional Christmas Eve party tea tonight…but they may instead be used as sustenance throughout the busy afternoon of cooking and preparations ahead.  Merry Christmas!

Christmas Puddini Bonbons

From Nigella Christmas, makes about 30


125g dark chocolate, finely chopped

350g cooked and cooled Christmas pudding

60ml sherry

2 tbsp golden syrup

100g white chocolate, finely chopped

6 red glace cherries

6 green glace cherries


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1.  Line a baking sheet with foil.

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2.  Melt the dark chocolate over a pan of simmering water.

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3.  Crumble the cold Christmas pudding into a bowl.

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4.  Add the sherry and syrup and stir until it is all incorporated.

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5.  Pour in the melted dark chocolate and stir again.  (You can use a spoon at this point, but get ready for some serious stickiness coming up!)

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6.  Take small lumps of the mixture and use your hands to roll it into balls the size of a chocolate truffle.  My mixture was so sticky I couldn’t shape it at all and just scooped up little splodges.  After half an hour in the fridge they had firmed up enough for me to reshape them – I just gave them another 30 minutes in the fridge afterwards to set again.

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7.  If you encounter no such problems with stickiness, simply place them on the tray and leave in the fridge to firm up.

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8.  When the bonbons are chilled and firm, melt the white chocolate over a pan of simmering water, then let it cool for five minutes.

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9.  Use a teaspoon to drip some white chocolate on bonbon.

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10.  Either use chopped up glace cherries to make your own holly berries and leaves, or take a shortcut and use edible decorations to top the puddings.  Admire their cuteness, and let the topping set before you start munching!

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