These Christmas Pudding Bonbons are a fun and easy way to use leftover Christmas pudding! They are rich, chocolatey, and slightly boozy, with a festive topping of white chocolate and cherries. Perfect for holiday gifting or serving with coffee after a meal!
Ingredients Needed:
For the Bonbons:
- 125 grams best-quality dark chocolate (finely chopped)
- 350 grams of cooked and cooled Christmas pudding (see Additional Information, below)
- 60 millilitres pedro ximenez sherry
- 2 tablespoons golden syrup
For the Decoration:
- 100 grams white chocolate (finely chopped)
- 6 red glace cherries
- 6 green glace cherries (or 6 short lengths angelica)
How To Make Christmas Puddini Bonbons?
- Prepare the tray: Line a baking sheet with cling film, parchment paper, or foil and set aside.
- Melt the dark chocolate: Place the chopped chocolate in a heatproof bowl and melt it over a pan of simmering water or microwave it in short bursts.
- Mix everything: Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup, and mix well. Pour in the melted dark chocolate and stir until combined.
- Shape the bonbons: Take small portions of the mixture and roll them into small balls, about the size of a truffle. Place them on the lined baking sheet. You should get about 30 bonbons.
- Chill the bonbons: Cover them with cling film and refrigerate until firm.
- Melt the white chocolate: Heat the white chocolate in the same way as the dark chocolate. Let it cool slightly for easier decorating.
- Decorate the bonbons: Chop the red cherries into tiny pieces (to look like berries) and cut the green cherries or angelica into small pieces (to look like leaves). Drizzle a little melted white chocolate over each bonbon and top with the cherries.
- Let them set: Leave the bonbons to set completely before serving or packing them into gift boxes.
Recipe Tips:
- Use Cold Christmas Pudding: Make sure the pudding is completely cool before mixing. Warm pudding will make the mixture too soft and difficult to shape into balls.
- Chop the Chocolate Finely: Finely chopping the dark chocolate helps it melt evenly and smoothly, making it easier to mix with the pudding.
- Don’t Skip the Chilling Step: After rolling the bonbons, let them chill in the fridge until firm. This helps them hold their shape and makes decorating easier.
- Let White Chocolate Cool Before Drizzling: If the white chocolate is too hot, it will run off the bonbons instead of creating a nice coating. Let it sit for 5 minutes before using.
- Work Quickly with the Decorations: The white chocolate sets fast, so have your cherry pieces ready before drizzling. Stick them on immediately so they stay in place.
How To Store Leftovers?
Let the bonbons cool to room temperature first. Then, put them in a sealed container and keep them in the fridge for up to 2 weeks.
Nutrition Facts:
- Calories: 90 kcal
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 20mg
- Potassium: 80mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Christmas Puddini Bonbons
Description
These Christmas Pudding Bonbons are a fun and easy way to use leftover Christmas pudding! They are rich, chocolatey, and slightly boozy, with a festive topping of white chocolate and cherries. Perfect for holiday gifting or serving with coffee after a meal!
Ingredients
For the Bonbons:
For the Decoration:
Instructions
- Prepare the tray: Line a baking sheet with cling film, parchment paper, or foil and set aside.
- Melt the dark chocolate: Place the chopped chocolate in a heatproof bowl and melt it over a pan of simmering water or microwave it in short bursts.
- Mix everything: Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup, and mix well. Pour in the melted dark chocolate and stir until combined.
- Shape the bonbons: Take small portions of the mixture and roll them into small balls, about the size of a truffle. Place them on the lined baking sheet. You should get about 30 bonbons.
- Chill the bonbons: Cover them with cling film and refrigerate until firm.
- Melt the white chocolate: Heat the white chocolate in the same way as the dark chocolate. Let it cool slightly for easier decorating.
- Decorate the bonbons: Chop the red cherries into tiny pieces (to look like berries) and cut the green cherries or angelica into small pieces (to look like leaves). Drizzle a little melted white chocolate over each bonbon and top with the cherries.
- Let them set: Leave the bonbons to set completely before serving or packing them into gift boxes.
Notes
- Use Cold Christmas Pudding: Make sure the pudding is completely cool before mixing. Warm pudding will make the mixture too soft and difficult to shape into balls.
- Chop the Chocolate Finely: Finely chopping the dark chocolate helps it melt evenly and smoothly, making it easier to mix with the pudding.
- Don’t Skip the Chilling Step: After rolling the bonbons, let them chill in the fridge until firm. This helps them hold their shape and makes decorating easier.
- Let White Chocolate Cool Before Drizzling: If the white chocolate is too hot, it will run off the bonbons instead of creating a nice coating. Let it sit for 5 minutes before using.
- Work Quickly with the Decorations: The white chocolate sets fast, so have your cherry pieces ready before drizzling. Stick them on immediately so they stay in place.
Nigella Christmas Puddini Bonbons