Instructions: Preheat oven to 350f/180c/Gas 4.

1 For the Biscuits: Place the flour, sugar, ground cinnamon and grated orange zest into a mixing bowl and combine together with a fork.

2 Add the pieces of cut-up butter to the flour and rub in with clean fingers, until the mixture resembles breadcrumbs. Work the dough until it

comes together in a ball and turn out onto a floured surface.

3 Roll the dough out thinly (2-3mm thick) and use a cutter to cut out as many Pudsey Bears as you can. Gather together the trimmings and re-roll, until all the dough is used up. Put on a baking tray with a fish slice and bake in the oven for eight minutes.

4 Measure the milk into your mugs, leaving room for the chocolate, and pour into a small saucepan. Add a pinch of cinnamon, place the pan over a

gentle heat and bring to the boil.

5 Grate a little of the chocolate onto a plate and set aside. Roughly chop half the remainder with a knife and set aside a few of the pieces to make Pudseys nose and buttons.

6 Whisk the chocolate pieces and sugar into the milk, until the chocolate is all melted. Remove the biscuits from the oven and carefully transfer them to a cooling rack with a fish slice.

7 Pop the pieces of chocolate into the warm biscuits to make Pudseys nose and buttons - dont worry about the shape as the chocolate will melt into a neat circle. Using the ready-to-roll icing and food colouring, make Pudseys eye, feet and spotty scarf and place onto the biscuits.

8 Pour the hot chocolate into a mug, pipe a swirl of cream on top, sprinkle with the grated chocolate and serve with the biscuits on a plate dusted with grated chocolate.

NOTES : Makes 6-8 biscuits

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