You get presents, play games and also get to eat a huge Christmas dinner!
But just when you're full-to-bursting, the Christmas pudding arrives!
Normally you can't manage a mouthful - let alone a whole one.
That is, unless it's a Finger Tips Mini Christmas Pud, of course!
They're the perfect size and there's no cooking involved!
Firstly, get hold of a moist fruit cake. You could buy one from the shops or make your own with our recipe:
Here's what you'll need:
175g Plain Flour
150g Butter or Margarine
150g Soft Brown Sugar
½ teaspoon mixed spice
½ teaspoon ground nutmeg
1 grated lemon rind
1 tablespoon black treacle
3 large eggs
40g ground almonds (optional)
50gm blanched almonds (optional)
250g currants
150g sultanas
75g raisins
50g glaced cherries
50g mixed peel
And here's the method:
1. Grease a 7" tin and set oven at gas mark 1 or 140C.
2. Cream butter and sugar.
3. Add all dry ingredients and the black treacle.
4. Mix in the eggs and flour. Put mixture into the greased tin.
5. Cook for 3 hours on the middle shelf of the oven.
You need to wash your hands now.
Break off a piece of the fruit cake and roll and squeeze it into a ball using your hands.
Keep going until you've used up all of your cake and made quite a few balls!
Now make up some icing by mixing icing sugar and water.
Add the water gradually so that the icing doesn't become too runny.
Spoon a little icing onto the top of each of the balls of cake.
Neaten and smooth with another (clean) spoon.
Now you can decorate your mini Christmas puds with berries and holly.
You can cut these from coloured marzipan.
Look at that! Realistic, eh!
If you don't like fruit cake you could use chocolate instead.
1. Crush the biscuits in a bag.
2. Melt the butter.
3. Allow the pan to cool and then mix all the ingredients together.
4. Pour the mixture into a baking tray.
5. Place the tray into the fridge for a few hours.
6. Divide the mixture into squares with a knife.
7. Roll the squares into balls.
8. Dribble over some icing and add marzipan holly and berries.
