Christmas pudding, coconut and currants.
Ingredients
- 50g smooth apricot jam
- 1 tblsp water
- 1 x 390g green saffron crimbletastic christmas pudding, or any amount of leftover christmas pudding
- 60g desiccated coconut
- 30g white chocolate
- 6 small brochette skewers
- 12 raisins
- 2 or 3 red glace cherries
- 6 sultanas
- 6 small diced mixed peel
Method
- Pop the water and apricot jam into a saucepan, heat, stir and melt. Set aside.
- Pop the pudding into a mixing bowl and break it up with a knife until it resembles breadcrumbs. Set aside.
- Pop the coconut onto a plate, grate the chocolate onto it and mix together with a metal spoon.
- Roll 6 balls of pudding weighing 40g and another 6 weighing 20g. Brush them with the jam, then roll them around in the coconut chocolate flakes, until they're fully covered.
- Brush the raisins with the jam and pop them on as eyes. Cut 6 small pieces of cherry, coat in jam and pop on as noses.
- Finally, slide a sultana followed by a small piece of mixed peel up the stick and wedge into place to stop the snowman sliding down his perch. Pop the sticks onto some foil covered oasis and serve!
