Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.

Cranberry and Sweet Potato Bake

Ingrdients:

16 ounces whole-berry cranberry sauce, divided
15 onces sweet potatoes drained
8 ounces crushed pineapple in juice drained
2 tbsp melted butter
1/2 tsp salt
1/8 tsp ground nutmeg
1 large egg
Dash of black pepper

Preparing:

Preheat oven to 170ºC (350ºF).

Combine sweet potatoes and pineapple and mash with a potato masher.
Stir in butter, salt, nutmeg, pepper and egg.
Swirl in 1 cup cranberry sauce.

Spoon 1/3 cup sweet potato mixture into each of 4 ounces ramekins coated with cooking spray.
Top each with 1 tbsp cranberry sauce.

Bake for 40 minutes.

Nutty Granola Squares

Ingredients:

115 gr unsalted butter, plus extra for gresaing
4 tbsp honey
1/8 cup unrefined superfine sugar
scant 3 cups rolled oats
1/8 cup dried cranberries
1/8 cup chopped hazelnuts
1/8 cup chopped pitted dates
5/8 cup slivered almonds

Preparation:

Preheat the oven to 190ºC (375ºF).

Melt the butter with the honey and sugar in a pan.
Stir together.

Add the remaining ingredients.
Mix thoroughly.

Turn the mixture into a greased baking pan.
Press down it well.

Bake it for 30 minutes.
Let cool and cut it in pieces.