Christmas pudding, coconut and currants.


  • 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


  • 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!