Mini chocolate orange Christmas puddings
I love making christmassy sweets and treats- here’s something you can make without being tempted with something full of syns!
30 mins
2 hours
56 kcals
Makes 20
MINI CHOCOLATE ORANGE CHRISTMAS PUDDINGS
I’ve made a very naughty version of these before with my kids involving lots of cornflakes, cocoa and golden syrup- I wanted to do something similar, but something that wouldn’t use up all my syns in one fell swoop if I indulged!
These use a scan bran base* (which you could even use as your HEB!), and a very low syn chocolate orange spread from Musclefood (click here). I think these taste really good, and if you keep them stocked up over Christmas will hopefully keep you out of the chocolate box! I haven’t found any other chocolate spreads as low syn as the Musclefood ones yet- the nearest that I have come across is the Waitrose Seriously Chocolatey Chocolate Spread- click here (which is SO delicious, and 3 syns per tablespoon).
*if you aren’t familiar with scan bran, you can buy these in your Slimming World group, or at Holland and Barratt- click here
Mini chocolate orange Christmas puddings
Ingredients
- 10 scan bran 1 packet
- 6 tbsp chocolate spread
- 4 tbsp golden syrup
- 25 g white chocolate
- 10 g icing sugar
- 2-3 tsp boiling water
- red and green writing icing optional
- 1 orange just the zest
Instructions
- In a food processor, whizz up your scan bran into fine breadcrumbs
- Add the chocolate spread, golden syrup and orange zest and whizz until well combined (you may need to scrape around the sides with a spatula a couple of times)
- Roll this mixture into 20 balls (about the size of a walnut), they should stick together easily, but if too crumbly you can try adding a little extra golden syrup (it’s not always easy to measure an exact tablespoon so you may have just been a little short)
- Place the balls onto a tin foil covered baking tray and pop into the fridge
- To make the topping, melt the white chocolate in a small bowl (I use the microwave for this, but be careful not to burn!)
- Stir the white chocolate well until it is lovely and smooth
- In a seperate little bowl, add 2 tsp boiling water to your icing sugar and stir well (it should be a fairly loose consistency, so that if you held up the teaspoon it would drop slowly off), if too thick add a tiny bit more water
- Stir the icing sugar intot he white chocolate until well combined
- Using 2 teaspoons, spoon a little carefully over each chocolate ball and pop back into the fridge
- I used writing icing to make the holly and berry effect, but I’m sure there must be some lovely christmassy sprinkles around that you could try!
