Anyone who’s tried cooking with kids knows it’s not going to be a tidy affair – but it doesn’t matter if your homemade creations don’t look perfect, as long as they taste good. Dig around for glass jars and bottles, corks, card, ribbon and coloured paper or cellophane to package them up nicely.
Here’s a recipe from Annabel Karmel, surely one of the world’s top gurus when it comes to cooking with and for kids. Best of all – there’s no actual baking in this recipe so while it might be messy, it’s a great way to start some kitchen activity with your willing little elves.
Preparation time: 40 minutes, plus one hour chilling
Makes 12 truffles
75g unsalted butter
100g plain chocolate
75g raisins or dried cranberries, cut in half
2 tbsp orange juice
1 x 300g ready-made ginger cake
150g (6oz) ready-to-roll icing
green and red food colouring
1. Soak the raisins or cranberries in orange juice for about half an hour. Melt the butter and chocolate either over a pan of simmering water or in a microwave. Stir in the raisins or cranberries and then crumble in the cake. Mix well and leave to cool slightly.
2. Place in the fridge for about one hour to firm up and then roll into 10 walnut-sized balls.
3. Colour 50g of the icing green, roll out on a clean work surface dusted with a little icing sugar, and cut into holly leaves using cutters. Colour 10g of the icing red and roll into berries. Roll out the remaining white icing and cut out 10 wiggly circles for the brandy butter and place these on top of each of the mini Christmas puddings. Decorate with the holly leaves and red berries (dampen the icing underneath to stick on to the cake).
Find more great ideas for Christmas cooking in our Christmas section.