Christmas Pudding Fudge
By James Bacon
Nothing screams Christmas more than a flaming Christmas pudding emerging from the kitchen on Christmas Day. However, if you're like my mum, who can never seem to keep that flame going for more than three seconds, or like me, dreading the thought of eating a heavy pudding after all that turkey, then these little fudgy Christmas puddings topped with Baileys white chocolate ganache are just for you!
These chocolate fudge balls are enriched with mince pie filling, lifted with Orange zest and warmed up with ground mix spice.
Kitchen tools needed:
- Cole & Mason Barkway serving board
- Glass bowl
- Large and medium sauce pan
- Spoon
- Piping bag
Prep: 10 min
Cook: 20 mins plus 4 hours refrigerating
Difficulty : Easy
Makes around 20 mini puds
Ingredients for Christmas fudge
- 1 can 397g condensed milk
- 300g milk chocolate
- 100g dark chocolate
- 30g unsalted butter
- 4tbs mincemeat
- 1tsp mixed spice
- Zest of 1/2 orange
Ingredients for White chocolate Ganache
- 200g of white choc
- 75 ml double cream
- 25ml baileys
Method:
- Grease and line a baking tray that will fit into your fridge.
- Using a non-stick saucepan, break up the chocolate and melt over a gentle heat. Add the butter, condensed milk, salt spices and mincemeat. Stir continuously until all ingredients are well combined.
- Pour the fudge mixture out onto your lined baking tray and allow to cool in the fridge for 3 hours or until the fudge is set but pliable. Using a tablespoon as a measuring guide, roll the fudge into balls and place back into the fridge to firm up.
- Meanwhile, make the Baileys white chocolate ganache by heating a pan of water with a glass bowl resting on top so the water doesn’t touch the bowl. Add the chocolate and melt until all lumps have gone then add the cream whisking all the time, finally take of the heat and add the baileys (it might start to thicken so keep whisking). Place in a bowl or a piping bag if you have one and place in the rides to cool and thicken (this can be done overnight).
- Finally, when ready to decorate, cut a very small hole in the piping bag and check the consistency. If it is too thick, place in microwave in 5 second increments until it’s just pourable. Likewise, if using a spoon and bowl, it needs to just be able to pour off the spoon. Then top with Christmas baking decorations.
TIP:
The mixture should be very gooey and fudgy and won’t set hard so don’t be afraid of placing in the fridge for a while
