Christmas has always been a time of indulgence, the days filled with the intoxicating smell of cinnamon, cloves, and sugar, while the kitchen becomes the heart of the holiday. There’s something inherently magical about the way food brings everyone together, turning an ordinary dinner table into a celebration. In the midst of all the grand meals, though, sometimes it’s the little, unexpected bites that steal the show. That’s where Nigella Lawson’s Christmas Puddini Bonbons come in.
I first stumbled upon this recipe a few years ago when I was looking for a way to use up leftover Christmas pudding. To be honest, I was never a big fan of traditional Christmas pudding; it always seemed a bit too heavy for me, with its dense fruit and spice, and the thought of having to eat the same dish over and over again after Christmas just felt… well, repetitive. But when I came across Nigella’s twist on the classic dessert-turning it into little bonbons, dusted in chocolate-I was intrigued. It felt like the perfect combination of festive nostalgia with a modern, bite-sized twist.
I decided to give it a go, not expecting much, just a quick holiday treat. But what I didn’t realize at the time was that these little bonbons would become my favorite part of Christmas dessert traditions. In fact, they ended up being a gift I could share with family and friends, something that would continue to show up at every gathering, long after the holidays were over.
So, here I am-sharing the love for these bonbons that are not just easy to make, but utterly delightful. Whether you’re looking for a last-minute treat to serve up on Christmas day or a perfect gift to wrap up and give to friends, these Christmas Puddini Bonbons are guaranteed to impress.
Nigella Lawson’s Christmas Puddini Bonbons Recipe
I can’t emphasize enough how simple this recipe is to make, and it doesn’t require a whole lot of fancy ingredients. What I love most about it is how it allows you to repurpose a traditional Christmas pudding (the kind you might have leftover from the Christmas feast) and turn it into something new, fun, and indulgent. Plus, they’re so easy to pop in your mouth-bite-sized joy wrapped in chocolate.
Here’s the thing, though: Nigella’s Christmas Puddini Bonbons aren’t just a way to use up leftovers. They take the dense richness of Christmas pudding and transform it into something even more satisfying, thanks to the smooth, melt-in-your-mouth chocolate coating. There’s a little magic in this transformation that makes these bonbons feel special-like tiny edible gifts.
Ingredients List
- Leftover Christmas pudding (if you don’t have leftovers, you can always make or buy a small one)
- Dark chocolate (you’ll need about 200g for coating; Nigella recommends a high-quality dark chocolate, something 70% cocoa for that slightly bitter contrast against the sweetness)
- Rum or brandy (optional, but trust me, it gives it that extra festive kick!)
- Golden syrup or honey (to help bind everything together and add a bit of sweetness)
- Cocoa powder (for dusting-adds a nice contrast in both color and flavor)
Additional Optional Flavorings
- Chopped nuts (like hazelnuts or almonds)
- A pinch of sea salt (if you’re into the sweet-and-salty combo)
- Dried fruit or crystallized ginger (for a little texture, though this can be omitted if you prefer a smoother bonbon)
How To Make Nigella Lawson’s Christmas Puddini Bonbons?
Step 1: Prepare The Pudding Base
Start by crumbling the leftover Christmas pudding into a large mixing bowl. Don’t worry too much about perfect crumbles; in fact, I’ve found it’s easier if it’s a little bit rough. The beauty of this recipe is that you’re not trying to perfect a cake-you’re making a lovely, messy, sticky mix that will soon turn into bonbons. The bits of dried fruit, suet, and spices from the pudding all work together in a delightful texture.
Step 2: Add Your Binding Agent
Once the pudding is well crumbled, drizzle in some golden syrup or honey. This helps bind everything together so that when you roll the mixture into little balls, it holds its shape. I like using golden syrup because it gives the bonbons a smoother, more decadent sweetness. If you’re adding any rum or brandy, now’s the time to splash it in. The alcohol doesn’t overpower the flavors but adds a sophisticated warmth to the bonbons.
Step 3: Roll Into Bonbons
Next, wet your hands slightly and start rolling the pudding mixture into small, bite-sized balls. It’s totally up to you how big you want them, but I aim for about the size of a walnut. The mixture should be sticky enough to hold together but not overly wet, so you can roll them without much mess.
Step 4: Coat In Chocolate
Now comes the best part: the chocolate. Melt your dark chocolate gently-either in a double boiler or in the microwave in short bursts. Dip each bonbon into the melted chocolate, making sure it’s completely coated. You can use a fork or just dip them with your fingers. Once they’re coated, place them on a piece of parchment paper to set.
Step 5: Dust And Set
While the chocolate is still a bit soft, lightly dust the bonbons with cocoa powder, making sure to cover them lightly but evenly. This gives them a nice, soft finish and adds a little extra richness. Then, let them cool and set fully-this usually takes about an hour. If you’re in a hurry, you can pop them in the fridge for a faster set.
Things I Learned
Making Nigella’s Christmas Puddini Bonbons was an eye-opener for me, not just because of how simple they are, but because of how much room for creativity there is within such a small recipe. The first time I made them, I stuck strictly to the recipe-dark chocolate, golden syrup, rum-and they were divine. But over the years, I’ve tried a few different twists, and here’s what I’ve learned:
- Use High-Quality Chocolate – The dark chocolate is the star of the show here, so don’t skimp on it. I’ve experimented with cheaper varieties, and while they still work, there’s something about a high-quality bar that makes these little bites melt in your mouth in a way that’s almost decadent.
- Don’t Overwork the Pudding – When you’re crumbling the Christmas pudding, it’s tempting to mash it all up into a fine paste. Don’t. Keep it a little chunky. Those bits of fruit and suet are part of the charm of the bonbons.
- Make Extra – Seriously. Make more than you think you need because they disappear fast. They’re easy to gift and hold up surprisingly well in the fridge for several days.
- Experiment with Spices – Adding just a hint of cinnamon or a pinch of ginger to the chocolate coating can elevate the flavor and give the bonbons a little more depth.