Bite-sized Christmas fruit cakes with a twist.
500g moist fruit cake
200g dark chocolate
±150g Golden Syrup
± quarter cup brandy… to taste!
100g white chocolate and red and green glaze cherries for decorating.
- Crumble the fruit cake into a bowl into roughly shaped chunks.
- Melt the 200g dark chocolate. When slightly cool add the chocolate to the fruit cake, along with the syrup and brandy. Combined all the ingredients until well mixed.
- This is the fun part! Mould and roll the mixture into mini bite-sized Christmas fruit cakes and place them on baking tray(s). Once all completed, place them into the fridge for 1 hour to hold and set their shape.
- Melt the 100g white chocolate. And while it cools off cut the red and green glaze cherries into the shapes you require for the decorations on the tops of each little Christmas fruit cake. Drizzle the white chocolate over each little cake placing the cherries to set with the chocolate as it cools off. Place them into tiny cup cake papers and arrange on a platter for your special Christmas tea table.
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