Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz Plain Chocolate, broken up
2 tb No messin' golden set syrup
2 oz Clover spread
7 oz Digestive biscuits
5 oz Mixed dried fruit
1 tb Icing sugar
3 oz White marzipan
2 oz Green renshaw regalice color
1 oz Red renshaw regalice colours
1 tb Apricot jam
Place the biscuits in a plastic bag, then tie the ends
and beat lightly with a rolling pin until the biscuits
break into tiny pieces. Carefully stir the biscuits
and dried fruit into the chocolate mixture and leave
to cool for 30 minutes.
Transfer to a large bowl. Roll tablespoons of the
mixture in your hands to make 24 small balls. Place on
plates, cover loosely with plastic film and chill in
the fridge until set.
Dust the work surface with icing sugar and roll out
marzipan thinly. Cut into small wavy shapes. Brush
with jam, then press onto puddings.
Roll out 2 oz green icing thinly and cut out holly
leaves. Roll 1 oz red icing to make berries. Attach
leaves and berries with a little jam. Cover with
plastic film and eat withing 3 days.
