‘SPUDS’
What you need: Condensed milk, icing sugar and desiccated coconut.
Method: Cream ingredients together in a mixing bowl until the texture is thick and stiff.
Shape into balls and roll each in cocoa or drinking chocolate.
Refrigerate and enjoy cold.
NIGELLA LAWSON’S ‘CHRISTMAS PUDDING BONBONS’
What you need: Dark chocolate, cooled Christmas pudding, sherry, golden syrup, red glace cherries, green glace cherries and white chocolate.
Method: Line a baking tray with parchment paper.
Melt dark chocolate in a heatproof bowl.
Crumble the cold Christmas pudding into a bowl, adding the sherry and golden syrup on to. Whisk until blended.
Pour in the melted chocolate and stir until thick.
Roll the mixture into tiny ‘bonbons’, cover with Glad wrap and refrigerate until firm.
To decorate, melt white chocolate in a heatproof bowl and snip cherries into tiny leaf-shaped pieces.
Using a teaspoon, drop the melted chocolate onto each bonbon, sprinkling cherry leaves on top.
‘WHITE CHOCOLATE KISSED GINGERBREAD COOKIES’
What you need: Self-raising flour, ground ginger, ground cinnamon, baking soda, nutmeg, salt, butter, brown sugar, molasses, one egg, vanilla extract, granulated sugar and white and milk chocolate kiss-shaped sweets.
Method: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.
Beat the butter and brown sugar with an electric mixer until light and fluffy.
Add molasses, egg and vanilla, and mix well.
Gradually beat in flour on low speed. Press dough into a thick, flat disk and cover with Glad wrap.
Refrigerate for four hours or overnight.
Preheating oven to 350°F, shape stiff dough into one-inch balls and roll in granulated sugar to coat. Separate on a baking tray and bake for eight to 10 minutes until golden brown.
Immediately press a chocolate sweet into the centre of each biscuit, place on a wire rack and leave to cool.
Sources: Nigella Lawson and McCormick Spices