Nigella Christmas Puddini Bonbons Recipe [GUIDE]

Nigella Lawson’s Christmas Puddini Bonbons are a festive treat that captures the very essence of Christmas-warm, indulgent and packed with rich flavors. These little bites of joy are essentially mini versions of the classic British Christmas pudding but they’re fun-sized and more accessible. Imagine taking all the best bits of a Christmas pudding-the sticky sweetness, the deep spice and the fruity richness-and rolling them into bite-sized, melt-in-your-mouth bonbons.

I first came across this recipe a couple of years ago while scrolling through Nigella’s cookbook Nigella Christmas (which is like a treasure chest of holiday treats). I was looking for something that felt familiar but a little less formal than the big, hefty pudding we’re used to at Christmas dinner. These bonbons were the perfect solution. They hit all the right notes: festive, comforting and utterly delicious without requiring hours of preparation.

What makes these bonbons special is the fact that they don’t need to be steamed or baked like a traditional Christmas pudding. They’re a no-bake recipe that uses leftover Christmas pudding (or in my case, a batch I whipped up earlier in the week). They’re rolled into perfect little spheres, coated in chocolate and often dusted with a bit of icing sugar for a snowy effect. It’s like capturing the spirit of Christmas pudding but with a much more playful, bite-sized twist.

Nigella Christmas Puddini Bonbons Recipe

Ingredients Needed

Now, let’s dive into what you’ll need. The beauty of Nigella’s recipe is that it’s mostly made up of ingredients you probably already have or can easily pick up at any grocery store. Here’s the rundown:

1. Leftover Christmas Pudding – The star of the show! This is a great way to repurpose any pudding leftovers from Christmas dinner. If you don’t have any, you can also make a fresh mini version just for this recipe.
2. Dark Chocolate – The rich, melt-in-your-mouth coating that elevates the bonbons from simple to indulgent. I like using 70% cocoa; the bitterness contrasts beautifully with the sweetness of the pudding.
3. Golden Syrup – It adds a lovely depth of sweetness and helps bind everything together. If you don’t have golden syrup, honey is a decent substitute, though the flavor will be a bit different.
4. Brandy (optional) – This is where the holiday spirit really kicks in. A splash of brandy brings a wonderful warmth and complexity to the bonbons but if you prefer, you can skip this or substitute it with orange juice.
5. Icing Sugar – For dusting, to give the bonbons a little snowy glow.

That’s it! These ingredients are simple but work wonders when combined. It’s one of those recipes that feels deceptively luxurious, yet is shockingly easy to make.

Equipment Needed

You don’t need much in terms of special equipment to make these bonbons. just the basics. Here’s what you’ll need:

1. A Mixing Bowl – For combining the Christmas pudding with the syrup, chocolate and other ingredients.
2. A Spoon or Fork. To stir everything together (and to help roll out the pudding mixture into balls).
3. A Double Boiler (or a microwave-safe bowl) – To melt the dark chocolate gently. I like the double boiler method because it ensures the chocolate stays smooth and glossy.
4. A Tray or Plate. For laying out the bonbons after you’ve coated them. A tray lined with parchment paper works best as it prevents sticking and makes cleanup a breeze.
5. A Sifter – To dust the bonbons with icing sugar, giving them that frosty, snowball-like finish.

It’s minimal in terms of equipment and honestly, that’s one of the reasons I love this recipe so much-it’s fuss-free.

Instructions To Make Nigella Lawson’s Christmas Puddini Bonbons

Okay, let’s get into the fun part. making these bonbons! The best part? They’re so simple that even the most novice baker (or non-baker, no judgment here!) can pull it off. Here’s how to do it:

1. Prepare the Pudding: If you’ve got leftover Christmas pudding, crumble it up into tiny pieces in a large mixing bowl. You want the texture to be crumbly but not dry. If you’re starting from scratch, make sure your pudding has cooled before crumbling it.
2. Melt the Chocolate: Place your dark chocolate in a heatproof bowl over a pan of gently simmering water (double boiler method) or melt it in short bursts in the microwave. Keep stirring to avoid burning it. The chocolate should be smooth and glossy once fully melted.
3. Combine the Pudding and Syrup: Into the bowl of crumbled Christmas pudding, pour in the golden syrup and brandy (if using). Mix it all together until the syrup has evenly coated the pudding. This step brings all the ingredients together and you’ll start to see the pudding clumping together nicely.
4. Form the Bonbons: Using your hands, take small portions of the pudding mixture and roll them into balls. The size can vary but about 1 tablespoon per bonbon is a good guide. Don’t worry if they’re a little imperfect; the joy is in their homemade charm.
5. Coat with Chocolate: Once the pudding balls are rolled, dip each one into the melted dark chocolate, ensuring they’re fully covered. Let any excess chocolate drip off before placing them on your parchment-lined tray.
6. Set and Dust: After all the bonbons are coated in chocolate, pop them into the fridge to set. Once they’re firm, dust them lightly with icing sugar for that snowball effect.
7. Serve and Enjoy: Once everything’s set, you’re ready to indulge! These bonbons are great served on a platter at Christmas gatherings or wrapped up in little gift boxes as homemade presents.

What I Learnt

I won’t lie-when I first made these, I was a bit skeptical. Would they be too rich? Would the chocolate overpower the pudding? But as soon as I tasted one, I realized why Nigella’s recipe has such a cult following. The balance of flavors is perfect. each bite is sweet but not cloying, with that deep, fruity richness of the Christmas pudding, the smoothness of the dark chocolate and just a hint of warmth from the brandy.

One of the things I learned (and loved) about this recipe is how versatile it is. You can tweak the flavors by using different types of chocolate-white, milk or even spiced chocolate would add an interesting twist. If you’re not a fan of brandy, a splash of orange juice or apple cider could make it feel a little lighter and more citrusy. These bonbons are a reminder that cooking doesn’t need to be complicated to be delicious. Sometimes, it’s about letting the ingredients shine and making the process as fun as the end result.

FAQs

What Are Nigella Lawson’s Christmas Puddini Bonbons?

Nigella’s Christmas Puddini Bonbons are delicious little bite-sized treats made from leftover Christmas pudding. They’re essentially mini versions of the classic Christmas dessert, covered in chocolate, and perfect for nibbling on during the holiday season. It’s a genius way to use up any extra pudding!

Can I Make Nigella’s Christmas Puddini Bonbons In Advance?

Absolutely! In fact, they’re even better if you make them a day or two in advance. Just store them in an airtight container and keep them in the fridge. The chocolate coating will firm up nicely, and the flavors will have time to meld together. You might even find yourself sneaking one or two before the big day!

What’s The Best Way To Serve Nigella’s Christmas Puddini Bonbons?

Serve them in little bowls or on a festive plate alongside other holiday treats like mince pies or gingerbread cookies. They’re great for parties or as a cozy after-dinner nibble. And don’t forget, they make a fantastic gift too-just pop them in a cute jar with a ribbon!