Christmas pudding biscuits recipe

1. 1

   Put the currants, mixed peel and raisins in a bowl with the brandy.

2. 2

   Stir, cover with cling film and put in the fridge to steep for anything from 1 hour to a week.

3. 3

   When you're ready to use it, strain off any remaining liquid, then finely chop the fruit or whizz in a food processor.

4. 4

   Preheat the oven to 200 degrees C/Mark 6 and line two baking trays with non-stick baking paper.

5. 5

   Cream the butter, sugar, vanilla and zests.Warm the treacle in the microwave for 10 seconds on High and add to the butter mixture along with the spices.

6. 6

   Mix well to combine.

7. 7

   Roughly crush the toasted almonds with your hands and add to the butter mixture along with the flour, ground almonds and chopped fruit.

8. 8

   Mix well to combine.

9. 9

   Roll the mixture into walnut-sized balls with your hands, then roll each ball in the demerara sugar and place on the prepared trays, spacing them at least 2 cm apart.

10. 10

    Bake for 10-15 minutes, until the biscuits look dry and slightly cracked on the surface.

11. 11

    Set aside to cool on their trays for about 5 minutes, then use a palette knife to transfer them to a wire rack.

12. 12

    While the biscuits are cooling, melt the chocolate, stirring regularly.

13. 13

    Slide a sheet of greaseproof paper under the rack and spoon about a teaspoonful of chocolate onto each of the biscuits, letting it run down the sides.

14. 14

    Allow it to set a little, but while it is still sticky, press some pretty decorations onto the top.

15. 15

    I like to use holly sprigs made from sugar florist paste, Christmas sprinkles or finely chopped glace cherries.

16. 16

    Allow the chocolate to set completely before serving.

* Per serving · 4 servings · Values may vary.