I take part in an online craft swap, four times a year.
This is what I made for my swapee for the Christmas Swap. I used my Cricut to cut the shapes and letters. I was quite happy with how it turned out!
This is what I recieved, a lovely purple and turquoise crocheted hat and scarf.
Here is a card I made using Sassy Cheryl’s image ‘Three Funny Snowmen’, for the bargain price of 50c! I coloured it with Promarkers. A lot of people asked me to make this card for them for Christmas, using different colours for boys/girls.
I am entering this card into Sassy Cheryl’s challenge ‘We Love Snowmen!’
I don’t like dried fruit, or Christmas spices, therefore I don’t like Christmas pudding. My husband makes it every year and the smell of it makes me gag! Well if you’re anything like me, you’ll like this alternative Christmas Pudding, made from Chocolate Biscuit Cake. This has proven very popular this year! Here’s a rough guide on how to make one.
You will need:
- 2 pint pudding bowl
- Rolling Pin
- Sharp Knife
- Holly cutters (optional)
- small paintbrush
Ingredients – Pudding
- 375g biscuits, all digestive or a mixture of a few types
- 225g milk chocolate
- 225g dark chocolate (break the chocolate into squares)
- 150g butter (chopped into small cubes)
- 225g golden syrup
- 100g marshmallows/rolos/malteasers or whatever
Ingredients – Decoration
- Ready-to-roll icing in white (250g), green and red.
- Icing sugar or cornflour to dust
- Edible glue, water or clear alcohol (vodka)
- Grease the pudding bowl well with butter. (This really helps the pudding to come out of the bowl easily when set).
- Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
- Melt the chocolate, butter and golden syrup together. Do this slowly over a saucepan of hot water, or at intervals in the microwave. Stir it lots and remove it from the heat before it’s fully melted and keep stirring until it’s smooth.
- If you want your pudding to have a nice shiny appearance, spread a little of this mixture around the inside of the pudding bowl. You can also reserve a little of it to make the top of the pudding smooth (which will be the bottom!)
- Mix the melted mixture with all the bicsuits. Don’t add your chosen extra ingredient yet.
- Pour 1/3 of the mixture into the greased pudding bowl and push down well with a spoon or potato masher. Bang the bowl on the counter to ensure there are no holes in the sides of the pudding.
- Place half of your malteasers etc on top of this mixture, evenly spaced.
- Repeat Steps 6 &7 until the bowl is almost full.
- If you reserved any of the chocolate/butter/syrup mix, pour it on the top now.
- Put it in the fridge to set overnight. If the pudding will not come out easily, pour some warm water over the outside of the bowl.
- Dust your worksurface with icing sugar or cornflour and roll out the white icing to your desired thickness.
- There are two ways to do the white icing; flat, or on the bowl.
- For the flat method, you can make a template from a piece of card to help. Put the template on top of the icing and cut around it using a roller cutter or sharp knife. Lay the cut icing on top of your pudding and smooth it down using your hands.
- For the bowl method, dust the outside of your pudding bowl with icing sugar or cornflour. Lay the uncut icing on top of the bowl, and smooth it down using your hands. Using a roller cutter or sharp knife, cut out your desired design. Lay the cut icing on top of your pudding and smooth it down using your hands.
3. For the Holly, you also have options. You can use plunger cutters (pictured below), which are handy because they are easy to use and do the veining on the leaves for you. I found them a little too small for a 2 pint pudding, so I used a holly cookie cutter instead. I did the veining on each leaf with a vening tool, but you can use a sharp knife either. The third option is to cut it by hand. I would advise making a template from card first, so that all your leaves are the same size.
Roll out your green icing and cut your holly leaves using your preferred method. Attach them to the pudding with some edible glue, a tiny bit of water or clear alcohol.
This photo shows leaves made with a cookie cutter and a veining tool.
This photo shows holly leaves cut with a plunger. I put them on a smaller pudding.
4. Roll some holly berry balls using the red icing. Attach them to the holly leaves as before. Et voila! Chocolate Biscuit Christmas Pudding! Slice and enjoy!
PS. This will keep for a few weeks (if it lasts that long).
PPS. Individual puddings make great gifts. I used yogurt cartons and baby food bowls instead of pudding bowls. Wrap them up with some cellophane and Christmas ribbon.
PPPS. I also make a mint version of this. Use some mint flavored dark chocolate and some mint aero bubbles, after eights (frozen), mint matchsticks and/or viscount biscuits in place of the malteasers.
– Dee x