*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       oz           Plain Chocolate, broken up
    2       tb           No messin' golden set syrup
    2       oz           Clover spread
    7       oz           Digestive biscuits
    5       oz           Mixed dried fruit
    1       tb           Icing sugar
    3       oz           White marzipan
    2       oz           Green renshaw regalice color
    1       oz           Red renshaw regalice colours
    1       tb           Apricot jam
   Place the biscuits in a plastic bag, then tie the ends
   and beat lightly with a rolling pin until the biscuits
   break into tiny pieces. Carefully stir the biscuits
   and dried fruit into the chocolate mixture and leave
   to cool for 30 minutes.
   Transfer to a large bowl. Roll tablespoons of the
   mixture in your hands to make 24 small balls. Place on
   plates, cover loosely with plastic film and chill in
   the fridge until set.
   Dust the work surface with icing sugar and roll out
   marzipan thinly. Cut into small wavy shapes. Brush
   with jam, then press onto puddings.
   Roll out 2 oz green icing thinly and cut out holly
   leaves. Roll 1 oz red icing to make berries. Attach
   leaves and berries with a little jam. Cover with
   plastic film and eat withing 3 days.
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