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[Plum]

First of all we have for Craftyhunnypie

 

Christmas Pudding Bites

 

For the cake: make an all-in-one chocolate sponge with 4 eggs, 6 oz self raising flour sifted with 2oz cocoa powder, 8 oz caster sugar & 8 oz butter or margarine. Bake at 180C.

 

For butter icing: blend 8oz unwanted butter with 1lb icing sugar until pale & fluffy, then blend in 2 x 100g bars dark 70% cocoa chocolate, melted.

 

Crumble the cooled chocolate sponge into the icing and mix, mould into balls the size of a large marble and chill overnight in the fridge. For an extra kick, mould each one around a dried sour cherry that has been soaked in cherry or raspberry liqueur.

 

To coat, dip each ball into melted dark chocolate, holding it on a carving fork & letting excess drip off before cooling on a tray lined with baking paper. When set, top with a blob of melted White chocolate, with green icing leaves and red sugar balls as holly to decorate.

 

Fudge

200 ml milk

250 g butter

1 kg granulated sugar

5 tbsp golden syrup

400 g condensed milk

Method

1. Put all the ingredients in a saucepan and boil on a high heat for 15-20 minutes, stirring constantly, until it reaches 115C on a sugar thermometer. I found it turned golden and set easily after about 10 minutes fast boiling.

 

2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy. About 5 minutes whisking with the whisk attachment on a Kenwood Chef.

 

3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.

 

[Snowy]

Where would I find unwanted butter Plum? Is it that block at the back of the fridge?

[Plum]

I just copied and pasted.