#PageantAtHome Christmas Recipes

Prep time: 5 mins
Cooking time: 8 hours of freezing
Difficulty: easy
Makes 10 serves

Ingredients

• 2L vanilla ice cream, softened
• 150g Menz Milk Chocolate FruChocs, blitzed into a crumb or chopped finely
• 200g good quality cooking chocolate, melted
• FruChocs (any variety), for decoration
• Fresh cherries, for decoration
• Fresh mint leaves, for decoration

Method

1. Line a 2.5L capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.

2. Place the ice cream in a large bowl. Gently fold in FruChocs. Transfer to the prepared basin. Cover the surface with overhanging plastic wrap. Place in the freezer for 8 hours or overnight until firm.
   
   
3. Turn the pudding onto the platter (if necessary, rub outside of pudding basin with a hot damp cloth). Remove the plastic wrap and place in the freezer for 20 minutes or until firm.

4. Remove from freezer and drizzle over melted chocolate. Top with extra FruChocs, cherries and mint.

Prep time: 20 minutes + 30 minutes chilling time
Difficulty: Easy
Makes approximately 15 balls

Ingredients

• 1 packet Caramel Violet Crumble (170 grams)
• 1 x 250gram packet of plain biscuits (such as scotch finger or milk arrowroot)
• 80 grams desiccated coconut (plus an additional cup rolling the balls in
• 1 x 395gram tin condensed milk

Method

1. Crush the biscuits and the violet crumble into semi-fine crumbs and place into a mixing bowl along with the coconut and condensed milk. 
   
   

2. Wearing some disposable gloves, mix the ingredients together well until everything is well incorporated. 
   
   

3. Pinch a small amount of the mixture and roll into a ball, then roll through the extra coconut.
    

4. Repeat this process with the remaining mixture and place the balls on a plate. Chill in the fridge for 30 mins to firm up slightly.

Prep time: 15 minutes
Cooking Time: Refrigerate for 2 hours
Difficulty: Easy
Serves: 24
Description: A FruChocs twist on your favourite festive recipe

Ingredients:

• 150g Menz White FruChocs roughly chopped into quarters
• 1/3 cup dried cranberries
• 1 cup powdered milk
• 1/2 cup icing sugar mixture
• 1/2 cup desiccated coconut
• 1 1/2 cups rice bubbles
• 125g copha
• 80g white chocolate, roughly chopped

Method:

1. Line a 23cm (base) square cake pan with non-stick baking paper.
   
   
2. Mix powdered milk, icing sugar, desiccated coconut, rice bubbles and cranberries in a heat-proof bowl.
   
   
3. Melt copha in a saucepan over a medium heat. Remove from heat and add chopped white chocolate, stirring until melted through.
   
   
4. Pour over dry ingredients mix and stir to combine. Add White FruChocs to mix and stir through.
   
   
5. Spoon the mixture into cake pan and refrigerate for 2 hours or until set.
   
   
6. To serve, slice it up or for a more 'rustic' look, break it up into pieces and get ready for a very FruChoccy Christmas.

Variations: Add pistachios for a hint of green and a nutty flavour or spoon mixture into mini muffin cases for individual servings