A good old-fashioned staple this one. We used to make these a lot as kids. I’ve made these a little more complicated by dipping them in chocolate and decorating them to look like little Christmas Puddings. They’re a little sticky but all sweets are and they’re great fun to make. Better yet the basic peppermint creams are really quick to make.
Makes ~30
300g icing sugar (plus up to 50g more)
2 tbsp double cream
1 egg white
peppermint essence
– Mix together all of the ingredients in a bowl.
– Dependent on how big an egg you’ve used you may need more icing sugar to get a thick enough paste.
– Once the mixture is not longer sticky but soft and mouldable dust your hands with icing sugar and pinch off small amounts of the mixture and roll it into balls.
– Place on a tray or chopping board covered in cling film and if you’re making flat discs press down gently with the heel of your hand.
– Continue until all of the mixture is used up.
– Leave to dry overnight.
– The next day if you want chocolate dipped ones melt down 100g of chocolate and allow to cool until just warm to the touch. If it’s still hot it will melt the peppermint creams.
– Then dip them in it. If you want to cover the whole thing then gently drop the peppermint cream into the chocolate, fish out with a fork, making sure it’s totally coated, and then tap firmly on the side of the bowl to get rid of any drippy chocolate. Replace the peppermint on the tray or chopping board to dry.
To make Peppermint Puddings keep the peppermint cream as a round ball and dip in melted chocolate. Then once that’s dried put a small spoon of melted white chocolate on the top and then mix food colouring and white chocolate together. This will make the chocolate go weird but you can pick it up with your fingers and carefully shape the leaves and berries. Simply press on to the white chocolate while it’s still tacky.
Anna in the kitchen 
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