Chocolate leaves and a few crystallized
Place the chocolate in a bowl over a
saucepan of hot water. Heat gently until the chocolate is melted,
stirring until the chocolate is smooth.
Using a pastry brush, brush or coat
the base and sides of about 35 sweet cases. Allow to set, then repeat,
reheating the melted chocolate if necessary, and apply a second coat.
Leave to cool and set completely, 4-5 hours or overnight. Reserve the
Crumble the Christmas pudding in a
small bowl, sprinkle with the brandy or whisky and allow to stand for
30-40 minutes, until the spirit is absorbed.
Spoon a little of the pudding mixture
into each cup, smoothing the top. Reheat the remaining chocolate and
spoon over the top of each cup to cover the surface of each cup of the
edge. Leave to set.
When completely set, carefully peel
off the cases and place in clean foil cases.
Decorate with chocolate leaves and