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50g salted butter, plus extra for greasing

300g mini marshmallows

150g puffed rice cereal

300g dark chocolate (70% cocoa solids), broken into chunks

Icing sugar, for dusting n White, green and red ready-to-roll icing


1 Line a baking tray or plate that will fit in your fridge with baking parchment.

2 Melt the butter in a pan over a medium heat. Tip in the marshmallows and stir constantly with a spatula until the mixture is fully melted and smooth. Take off the heat and stir in the puffed rice. Mix until well combined.

3 While the mixture is still warm, rub butter onto your clean hands and scoop out small balls. Roll out around 24 spheres the size of golf balls and place them on the lined baking tray, re-greasing your hands if needs be.

4 Chill the balls for 20 mins to allow the puddings to firm up.

5 Meanwhile, melt the chocolate in a bowl set over a pan of simmering water, stirring until smooth. Take off the heat.

6 Once the balls have firmed up, dip them one by one into the melted chocolate, turning them with two forks to coat them completely. Transfer them to a wire rack set over a baking tray to catch the drips. Once you've coated them all, pop them back in the fridge (on the rack) to set.

7 While the balls are chilling, dust the work surface with icing sugar and roll out the white icing. Cut out 24 small rough circles, about 4cm in diameter, and set them to one side. Roll out some green icing and cut out 48-60 small holly shapes and set them to one side. Then roll 24 tiny 'holly berry' balls with the red icing.

8 Remove the pudding balls from the fridge and top each one with a white icing circle, wet on the back with a tiny bit of water to help them stick, then add 2-3 holly leaves and one berry.


Tanya's Christmas by Tanya Burr (PS16.99, Blink Publishing)

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Date:Dec 10, 2017
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