These mini Christmas puds are the perfect size for popping in your mouth after dinner.
Ingredients
- 200g dark chocolate, chopped
- 700g fruit cake
- 1/3 cup orange juice
- 1/2 cup icing sugar mixture, sifted
- 250g white chocolate melts
- 40 assorted coloured mini jelly beans
Method
- Step 1Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
- Step 2Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.
- Step 3Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.
- Step 4Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form ‘custard’ (see tip). Decorate with jelly beans.
- Diabetes friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
578 kj
Energy
4.7g
Fat Total
2.7g
Saturated Fat
0.6g
Fibre
1.6g
Protein
2mg
Cholesterol
43mg
Sodium
22.4g
Carbs (total)
All nutrition values are per serve
Notes
When topping puddings with ‘custard’, work in batches of 10 at a time so the ‘custard’ doesn’t set before adding jelly beans.
- Author: Liz Macri
- Publication: Super Food Ideas
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