Muffin tray at the ready! These easy-to-make, bite-sized treats are sure to satisfy the chocolate-lovers in your life this Christmas.
The crunch of the biscuit and the mix of the dark and the milk chocolate make these a truly decadent after-dinner treat. And the rollout icing sugar adds a gorgeous festive twist. Perfect for the party season.
The below recipe makes between 10 and 12 mini cakes. Check it out below!
Ingredients
- Siúcra Rollout Icing Sugar
- Siúcra Icing Sugar
- 50g Siúcra Caster Sugar
- 100g dark chocolate
- 100g milk chocolate
- 150g unsalted butter
- 30g cocoa
- 115g golden syrup
- 200g digestive biscuits broken into small pieces
- Red & green icing colour
Required: 12 hole muffin tray
Method
- Put a small strip of parchment paper into each hole of the muffin tray. This will allow you to lift out the cakes once they have set.
- Melt the butter, chocolate, golden syrup, cocoa and Siúcra Caster Sugar over a very gentle heat.
- Keep stirring until it has all melted.
- Pour over the broken biscuits and mix well.
- Spoon into the holes of the muffin tray and press with the back of a spoon into the corners and leave in the fridge to set.
- Break off some of the white Siúcra Rollout Icing Sugar and knead until it softens.
- Dust your work surface with Siúcra Icing Sugar.
- Roll the Siúcra Rollout Icing Sugar out to a thin layer.
- Cut out 8 splat shapes to go over the puddings. Carefully lift each splat onto each pudding.
- Tear off two more pieces of Siúcra Rollout Icing Sugar and colour one piece green for the holly leaves and the other red for the holly berries. To colour the icing put a small amount of colour onto the white icing and knead it in until it is well combined and there are no streaks left. (You may want to wear gloves when doing this.) Add more colour if necessary.
- Cut out holly leaf shapes and roll out some red berries and place on top of the splats.
For more information on Siúcra products and recipes click here or visit their Facebook or Instagram pages.
