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Mini Chocolate Orange Christmas Puddings

Mini Choc Orange Christmas Puddings

Pippa Vincent

Mini morsels of Christmassy deliciousness made with the ever fabulous Prutella Chocolate Orange Hazelnut Spread – now you really can make your pudding and eat it too, without any guilt – nom nom!

By Pippa Vincent


Ingredients

Nutrition

  • Calories: 147kcal
  • Protein: 2g
  • Carbs: 24g
  • Fats: 7g
  • Fibre: 3g

Nutritional comparison

Compare Pippa's Recipe Standard Recipe Difference
Calories 147 198 -51
Protein 2g 2g +/-0g
Carbs 24g 30g -6g
Fat 7g 8g -1g
Fibre 3g 1g -2g

Method:


  1. In a food processor, whizz up your scan bran into fine breadcrumbs
  2. Add the chocolate spread and golden syrup and whizz until well combined (you may need to scrape around the sides with a spatula a couple of times)
  3. Roll this mixture into 20 balls (about the size of a walnut), they should stick together easily, but if too crumbly you can try adding a little extra golden syrup (it's not always easy to measure an exact tablespoon so you may have just been a little short)
  4. Place the balls onto a tin foil covered baking tray and pop into the fridge
  5. To make the topping, melt the white chocolate in a small bowl (I use the microwave for this, but be careful not to burn!)
  6. Stir the white chocolate well until it is lovely and smooth
  7. In a separate little bowl, add 2 tsp boiling water to your icing sugar and stir well (it should be a fairly loose consistency, so that if you held up the teaspoon it would drop slowly off), if too thick add a tiny bit more water
  8. Stir the icing sugar into the white chocolate until well combined
  9. Using 2 teaspoons, spoon a little carefully over each chocolate ball and pop back into the fridge
  10. I used writing icing to make the holly and berry effect, but I'm sure there must be some lovely Christmassy sprinkles around that you could try!

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