Festive Sugar Plums
These are great to serve with coffee and drinks after dinner, and are so simple - they're literally made in moments.
|For the 'cakes':|
|7 oz (200 g) luxury dried fruit|
|1 oz (25 g) ground almonds|
|2 tablespoons chopped glacé ginger|
|2 teaspoons orange juice|
|finely grated zest of 1 medium orange|
|1 oz (25 g) ready-made marzipan|
|2 tablespoons white caster sugar|
|1 teaspoon mixed spice|
|12 pistachio nuts, for leaves|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Put the dried fruit, almonds and ginger in a food processor and chop finely (or chop by hand). Then add the orange juice and zest and whiz briefly again. Now divide both the fruit mixture and the marzipan into 12 and roll into balls. Then divide the fruit balls in half and sandwich them back together with a marzipan ball in the middle. Next, mix the caster sugar with the mixed spice and roll the balls in the mixture. Finally, cut the pistachios into thin slivers and put them on top of the sugar plums to imitate leaves.
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