Chocolate biscuit cake is decorated with Siúcra Rollout Icing Sugar to give it a festive twist in this delicious recipe that is sure to satisfy chocoholics this Christmas. Easy to make, these bite-sized treats require no baking and will add a sweet end to any meal. 

Ingredients:

Makes 10-12

Siúcra Rollout Icing Sugar

Siúcra Icing Sugar

50g Siúcra Caster Sugar

100g dark chocolate

100g milk chocolate

150g unsalted butter

30g cocoa

115g golden syrup

200g digestive biscuits, broken into small pieces

Red and green icing colouring

Take a 12-portion muffin tray and place a small strip of parchment paper into each hole. This will allow you to lift out the cakes once they have set.

Melt the butter, chocolate, golden syrup, cocoa and caster sugar over a very gentle heat. Keep stirring until it has all melted, then pour the mixture over the broken biscuits and mix well.

Spoon this mixture into the holes of the muffin tray, press with the back of a spoon into the corners and leave in the fridge to set.

Next, break off some of the white rollout icing sugar and knead until it softens. Dust your work surface with icing sugar and roll out the rollout sugar into a thin layer. Cut out eight splat shapes to go over the puddings.

When the puddings have set, take the muffin tray out of the fridge and carefully lift each splat onto each pudding.

Tear off two more pieces of rollout icing sugar, colouring one piece green for the holly leaves and the other red for the holly berries. 

To colour the icing, put a small amount of colour onto the white icing and knead it in until it is well combined and there are no streaks left (you may want to wear gloves when doing this). Add more colour if necessary.

Cut out holly leaf shapes and roll out some red berries to place on top of the splats, and then your puddings are ready to serve.