CHRISTMAS PUDDING WALNUT WHIPS

Walnut whips were a treat that my grandfather used to buy my brother and me at Christmas time. I’ve added a plump brandy-soaked raisin to each; you can omit them if you wish. You will need a

silicon walnut whip or dariole mould. Mine has 15 holes, each one 3cm wide

and 4cm deep.

Makes 15 INGREDIENTS

15 raisins

30ml brandy or rum, or

use water

Big pinch of ground cinnamon

Big pinch of ground ginger 300g dark chocolate, in pieces 80g marshmallows, preferably

white

10 walnut halves, broken into

smaller pieces Edible Christmas sprinkles,

ideally holly and berries

METHOD

Soak the raisins in the brandy and spices for at least an hour if you have time (overnight is best). Melt the chocolate in a

bowl over a pan of simmering water (or use a microwave on low-medium setting in short, sharp bursts until smooth

and melted). Add enough of the melted chocolate to the holes of your silicon mould to coat each one, tipping the mould and almost squashing it from the underside to ensure even distribution. Set aside to cool, then add more chocolate, using a small spoon to cover any patches in the mould, giving a double layer of chocolate

to each shape. If the chocolate solidifies as you work, melt again, and leave some for sealing the whips and to decorate. Allow the

mould to set. Pop a soaked raisin into

each chocolate mould. Melt the marshmallows in the microwave on a medium

setting, stirring every 10 seconds or so until smooth and melted; don’t let it get too hot. Work quickly to spoon the marshmallow into the chocolate mould, filling each hole very nearly

to the top. Seal the top of each mould

with melted chocolate, encasing the marshmallow. Set aside to cool completely;

in the fridge is fine.

Carefully remove the marshmallow-filled shapes from the moulds. Dip the top of each one in a little more melted chocolate then place a piece of walnut and some sprinkles on each one.