I was first introduced to these simply naughty, but nice Christmas marshmallow puddings three years ago by a workmate of mine.
Requiring only a few ingredients and approximately an hour of your time depending on how many you need to make, and how finicky you want to be with the decorating, this recipe has become a popular request by family members come Christmas time.
They look lovely as a table centre piece, but in our house they never last that long, and I have learnt to put a small plate of them out and replenish as each of our visitors arrive so that everyone gets some.
1 packet of 180g marshmallows 200g dark cooking chocolate 50g white cooking chocolate 1 red lolly snake
1 green lolly snake A few toothpicks
Two small microwave safe bowls
Melt dark chocolate in the microwave in 10-15 second bursts depending on the strength of your microwave. Be sure to stir between each zap to prevent uneven melting which could result in burnt chocolate.
Put a marshmallow in the melted dark chocolate and use a teaspoon to ensure it is completely covered in chocolate, then with a toothpick gently pierce the side that will be the top side of the pudding and lift out of the chocolate allowing any excess to drip off before placing on a tray. Repeat process until all marshmallows are coated in chocolate; if required, reheat the chocolate to keep it at a working consistency. Place the tray in the fridge to allow the dark chocolate to set.
While waiting for the chocolate to set, finely cut up the red and green snakes with a pair of scissors. These will be used as the 'leaves and cherries' at the final assembly.
Once the dark chocolate has set, melt the white chocolate and using a teaspoon dollop a small amount on the top of approximately six to eight chocolate covered marshmallows at a time. Using a clean toothpick gently spread the white chocolate around the top of each marshmallow and down the sides to mimic poured custard and place a piece of green and a piece of red snake on top of the white chocolate.
The white chocolate stage has to be done in batches so that the red and green snake pieces set in the white chocolate otherwise they fall off. Repeat the white chocolate process until all are topped and decorated then return to the fridge to set.