Mini Christmas Puddings

• 1 good quality dark fruitcake (about 700g)
• 2 tbsp of brandy or Cointreau
• 100g dark chocolate, melted
• 14 red glacé cherries, washed, cut in quarters
• 14 green glacé cherries, washed, cut in quarters

Icing:

• 1½ cups CSR Soft Icing Mixture, sifted
• 2 tbsp water

1. In a food processor, blitz the fruitcake to form a crumb.
2. Add the brandy and melted dark chocolate and process in short bursts until fully mixed.
3. Line an oven tray with baking paper.
4. Roll 2 heaped teaspoons of cake mixture into a walnut sized ball. Place onto the prepared tray. Repeat with all the mixture. Refrigerate for about 30 mins until firm.
5. In a medium bowl, add the icing sugar mixture and water, mixing until you have a smooth thick paste.
6. Remove the balls from the fridge and spoon a little icing over each mini pudding. Decorate with pieces of green and red cherries. Allow to set before serving.