Mr Pudding Ferrero Christmas Choc Cover

Mr Pudding Ferrero Christmas Choc Cover by Andrew Lucas

What is Being Made

The Mr Pudding Ferrero Christmas Choc Cover is a beginner-friendly knitted toy designed to dress up a Ferrero Rocher chocolate or similar-sized chocolate sweet. This festive accessory transforms a store-bought chocolate into a charming knitted character with a pudding-like body and decorative icing topping, making it an ideal handmade gift or holiday decoration.

Project Overview

This downloadable PDF pattern from independent designer Andrew Lucas provides instructions for creating a whimsical chocolate cover perfect for Christmas gifting. The project combines basic knitting techniques with simple construction methods, making it accessible to knitters of all skill levels, particularly beginners looking to expand their repertoire beyond traditional garments into the fun world of knitted toys and accessories.

Techniques Used

• Casting On: Creating the initial stitches on the needles to begin the knitted fabric
• Increasing (inc): Adding stitches to expand the fabric, used knitwise to create the pudding's wider body
• Stockinette Stitch (st st): The fundamental knit-purl alternating stitch that creates a smooth, classic fabric texture
• Garter Stitch (gs): A textured stitch created by knitting every row, used for the icing component
• Decreasing (dec): Reducing stitches to shape and close the fabric, including knit two together (k2tog) and purl two together (p2tog) techniques
• Bind and Tie (B and T): A finishing method that involves threading the yarn end through a tapestry needle, passing it through remaining stitches, drawing them tight, and securing with a knot to close the piece
• Seaming: Stitching the row ends together to form the three-dimensional pudding shape while leaving an opening for inserting the chocolate

Stitches Used

• Knit (k): The basic stitch that forms the foundation of the pudding body and icing sections
• Purl (p): The reverse of the knit stitch, used in stockinette stitch rows and decreasing techniques
• Knit Two Together (k2tog): A right-leaning decrease stitch that reduces stitch count while shaping the pudding
• Purl Two Together (p2tog): A decrease stitch worked on purl rows to gradually taper the pudding shape
• Cast Off: The binding off technique used to finish edges, particularly in the icing section

Construction Details

The pattern is divided into two main components: the pudding body and the icing topping. The pudding begins with a small cast-on of 12 stitches that are immediately increased knitwise into every stitch to create 24 stitches, establishing the widest part of the piece. Fourteen rows of stockinette stitch follow, creating the smooth, rounded body characteristic of a chocolate pudding. The piece is then gradually decreased using purl two together and knit two together techniques to taper it back down to 6 stitches, which are then bound and tied tightly. The row ends are seamed together to form a three-dimensional pouch, with 2 centimeters left unstitched near the cast-on edge to create an opening for inserting the chocolate.

The icing component uses garter stitch throughout, creating a textured, bumpy surface that mimics the appearance of whipped cream or frosting. This section is worked with a smaller stitch count and features strategic cast-offs to create the decorative shape characteristic of icing piped onto a dessert.

Materials Required

• Needles: 3.25mm knitting needles for working the double knitting weight yarn
• Yarn: Oddments of double knitting wool in five colors—brown for the pudding body, white for the icing, and red, green, and black for additional decorative details
• Notions: A tapestry needle for threading yarn ends through stitches during the bind and tie finishing method and for seaming the pudding closed
• Chocolate: One Ferrero Rocher chocolate or any similar-sized chocolate sweet to be enclosed within the knitted cover

Difficulty Level