These three Christmas treats are perfect to serve up on Christmas Day: They’re easy to make, delicious to eat and they look super impressive to your guests!
Christmas treat #1: Mini chocolate pudding
Let’s start by clarifying straight up — this is not actually a recipe for Christmas pudding! Instead, it’s a recipe to make delicious treats that look like Christmas pudding, but that actually taste like chocolate biscuits… Sneaky, yet delicious!
- 1 packet of Arnotts Royals
- 100 grams of white chocolate
- 1 bag of mint leaves or green jube lollies
- 1 bag of Smarties or M&Ms
- Melt the white chocolate in the microwave until smooth and runny.
- Open the bag of biscuits and place them on a platter, marshmallow side up.
- Smooth a small spoonful of melted white chocolate onto the top of each Royal biscuit.
- While the white chocolate is still wet, place a mint leaf or half a green jube into the centre of the biscuit.
- Place one red Smartie or M&M next to the green leaf. Refrigerate for at least one hour before serving.
Christmas treat #2: Fruit candy canes
This is a simple and sweet snack to serve to your little ones (and not so little ones!) mid-afternoon to get them through the Christmas slump.
- 1 banana
- 8 strawberries
- Slice the banana into 1-centimetre-thick slices.
- Slice each strawberry in half or in thirds, into chunks around 1-centimetre-thick.
- Arrange on a plate in the shape of a candy cane, alternating banana for strawberries. Serve as is on a plate, or with a dollop of ice-cream!
Christmas treat #3: Chocolate fudgey balls
Best described as a rumball without the rum, these little portions of chocolatey goodness are ideal to serve after lunch, in bowls as people arrive, or packaged up in celophane bags as a tasty take-home treat.
- 1 tin of condensed milk
- 1 packet of plain biscuits, such as Milk Arrowroots
- 3 tablespoons of cocoa
- 1 cup of coconut
- Empty the bag of biscuits into a plastic bag, then use a rolling pin or wooden spoon to smash the biscuits to pieces. Be as haphazard as you like — the aim is not to end up with a fine crumb, but rather a mixed bag of crumbs and chunks of biscuit pieces in various sizes.
- Place the crushed biscuits into a mixing bowl and add the tin of condensed milk.
- Add cocoa. Mix together until all ingredients are combined.
- Sprinkle the cup of coconut on a clean bench surface. Using a teaspoon, grab one small “chunk” of mixture and dip all sides into the coconut. Roll between your hands until all sides are smooth, then roll in coconut once more for a finishing layer.
- Repeat until all balls are rolled — this mixture should create 30–40 balls, depending on how big you make each ball.
- Refrigerate for 30 minutes before serving. Best enjoyed with a tall glass of milk.