Chocolate Christmas Puddings

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2 tb Golden syrup
50 g Raisins; (2oz)
5 Cherries and angelica for
250 g Digestive biscuits; crushed
50 g Deluxe white chocolate;
40 g Chopped hazelnuts; (11/2oz)
1 150 gram pac Deluxe plain
1 tb milk
50 g Glac? cherries; chopped
125 g Butter; (4oz)

Original recipe makes 30 servings



1. Place the butter, golden syrup and milk in a large heatproof bowl over a saucepan of simmering water. Stir until the butter has melted. 2. Remove from the heat, stir in the melted plain chocolate and crushed biscuits and mix well. Add the raisins, cherries and nuts. Mix well. 3. Cover and place in the refrigerator for 30-45 minutes until firm and easy to handle. 4. Take teaspoons of the mixture and shape into about 30 small balls. 5. Top each ball with a little melted white chocolate. Cut the cherries into small pieces. Cut the angelica into leaf shapes and use both to decorate. Chill to set the white chocolate. 6. Serve in petit four cases. NOTES : Delicious sweets to serve over the festive season.

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