Special Occasion Cakes Recipes - Chocolate Christmas Cups

Ingredients

• 70-80 foil or paper sweet cases

• 275g/10oz plain chocolate, broken into pieces

• 175g/6oz cooked, cold Christmas pudding

• 75ml/1/3 cup brandy or whisky

• chocolate leaves and a few crystallized cranberries, to decorate

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Method:

1. Place the chocolate in a bowl over a saucepan of hot water. Heat gently until the chocolate is melted, stirring until the chocolate is smooth.

2. Using a pastry brush, brush or coat the base and sides of about 35 sweet cases. Allow to set, then repeat, reheating the melted chocolate if necessary, and apply a second coat. Leave to cool and set completely, 4-5 hours or overnight. Reserve the remaining chocolate.

3. Crumble the Christmas pudding in a small bowl, sprinkle with the brandy or whisky and allow to stand for 30­ 40 minutes, until the spirit is absorbed.

4. Spoon a little of the pudding mixture into each cup, smoothing the top. Reheat the remaining chocolate and spoon over the top of each cup to cover the surface of each cup to the edge. Leave to set.

5. When completely set, carefully peel off the cases and place in dean foil cases. Decorate with chocolate leaves and crystallized cranberries.