Prep:  30 minutes
Cook:  2 hrs (including 1hr chilling time)
Makes:  48 mini puddings
Serves:  24
Average: 4.5 (16 votes)
Recipe by: Copha
A modern take on the traditional Australian White Christmas recipe, this easy-to-make edible Christmas wreath can be made ahead too. A fabulous dessert platter that's made for sharing.
Credit: Whisk Media Group

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White Christmas Wreath
  1. Lightly grease 2 x 24-hole mini muffin tins with cooking spray.
  2. Combine cherries, dried fruit, brandy and spice. Mix well.
  3. Combine the dry ingredients in a large mixing bowl, then add in the dried fruit mixture and stir to combine.
  4. Melt Copha in a saucepan over low heat. Cool slightly then pour onto dry mixture and combine well. Press 1 heaped tablespoon of mixture into each muffin hole. Flatten tops with the back of a spoon. Refrigerate for 1 hour or until firm.
  5. Remove White Christmas from tin and arrange onto a serving platter or board in the shape of a wreath.
  6. Just before serving, whip cream to stiff peaks and fill a piping bag fitted with a 2cm nozzle. Pipe onto the White Christmas and decorate with freeze dried strawberries and fresh slices of strawberries.
  7. Arrange fresh fruit around the wreath to garnish. Place into the centre of your Christmas table
Tips & Hints:
  • Substitute brandy with apple juice or a cooled brewed tea such as Earl Grey.
  • Alternatively, melt Copha in the microwave on High in 30 second bursts.
  • Puddings can be made 3-4 days in advance. Store in an airtight container in the refrigerator, undecorated.
  • This recipe makes one large wreath or two smaller wreaths. Perfect centrepiece for your Christmas table.
  • Decorate with other sweet treats such as candy canes, Christmas lollies and chocolates.
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