Mini Figgy Pudding Recipe and Sea Breeze Cocktail Recipe

BY JENNY TSCHIESCHE BSc(Hons) Dip (ION) FdSc BANT

 Mini Figgy Pudding Recipe and Sea Breeze Cocktail Recipe

Mini Figgy Puddings

 mini figgy pudding

These simple, tasty and festive energy balls are a great treat when you want to satisfy a sweet craving but don’t want to dive headfirst into the chocolate selection box.

 

Ingredients:

  • 175g dried figs (the soft and gooey ones) with stalks removed, chopped
  • 30g crystalized ginger, chopped
  • pinch ground cinnamon
  • pinch ground allspice

 For the white topping:

  • 30g coconut oil
  • Handful desiccated coconut

 

Instructions:

Combine the figs, ginger and spices in a food processor. Process until sticky and gooey.

Wash hands with cold water then roll fig mixture into balls. Refrigerate.

Melt coconut oil in small saucepan. Pour it into a ramekin.

Dip the top of the figgy pudding into the coconut oil then cover in desiccated coconut. Allow to set in the fridge before serving.

 

Sea Breeze Cocktail

Sea Breeze Cocktail

Christmas is a time of celebration and a tipple or two tends to go down rather well. What if that tipple could also provide antioxidant vitamins A and C to help maintain optimal function of your immune system as well as anti-microbial proanthocyanins? That has got to be a win-win!

 

Ingredients:

  • 35ml vodka
  • 100ml cranberry juice (try and find one sweetened with fruit juice not sugar)
  • 30ml grapefruit juice
  • Sliced red/pink grapefruit to serve

 

Instructions:

Pour all ingredients into a cocktail shaker with ice cubes in. Shake!

Pour into serving glass and serve with grapefruit slices in or on the rim of the glass