Christmas Pudding Pops

Cooking time
Serves6-12 people
Vegetarians

A superb and simple way to eat leftover Christmas pudding (or just use a fresh pudding, straight from the pack).

1 rating
layout 1 comment

Ingredients

  • Christmas pudding
  • 200g dark chocolate
  • 100g white chocolate
  • A few sprigs of rosemary
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Method

1. Cut or break your Christmas pudding up into little nuggets slightly bigger than a chocolate truffle. Roll the pudding nuggets into little balls, squishing them together a little as you go.
2. Spear the pudding ‘truffles’ with a wooden skewer, chop stick or any stick-like thing you have to hand. Stripped, woody rosemary sprigs or bay branches also do the trick.
3. Freeze for 30 mins or till really cold and firm. This bit helps the chocolate set faster.
4. Get two little saucepans on the hob. Pour a little puddle of water, about 3cm deep, in each pan. Place a little bowl snugly on top of each pan.
5. Tumble 2/3 of the dark chocolate in one bowl and 2/3 of white chocolate in the other. Turn the heat on low. Stir till melted. Turn the heat off. Stir the remaining chocolate through each till fully melted.
6. Coat the pudding pops with dark chocolate. Let it set fully before dipping the top into the white chocolate.
7. Trim the delicate tips from your rosemary sprigs. Use this to finish off your pud pops. That’s it.
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Rating

we purchased a luxury Christmas pudding last year, the pudding was for six to eight people, us two polished it off. It was gorgeous and very moreish. I used to refuse when out for a xmas lunch saying I did not like Christmas pudding but this one I certainly do like. yum yum.