Rocky Road Christmas Pudding
Serves: 12
Preparation: 15 minutes
Cooking Time: 5 minutes
One for all the chocoholics. This Christmas-pudding-shaped chocolate cake, made using all your favourite sweet treats, will not disappoint. A perfect alternative to a traditional Christmas pud.
Ingredients
- 175g unsalted butter
- 50g golden syrup
- 250g Irresistible Dark Chocolate with Orange, roughly chopped
- 200g glace cherries
- 250g Co-op Free From digestive biscuits, finely crushed
- 175g sultanas
- 175g dried apricots, roughly chopped
- 75g walnuts, roughly chopped
- 50g mini pink and white marshmallows
- 75g white chocolate, roughly chopped
- A couple of fresh bay leaves to decorate (optional)
Method
- Line the base and sides of a 1.4 litre pudding basin with a double layer of cling film.
- Place the butter, golden syrup and chocolate into a large bowl set over a pan of simmering water and stir until melted, smooth and glossy. Remove from the heat and allow to stand for 10 minutes to cool slightly.
- Set aside a few cherries for decoration, then stir the remainder into the chocolate mixture along with the biscuits, sultanas, apricots, walnuts and marshmallows. Stir until it’s well combined and all the ingredients are coated in chocolate. Spoon into the prepared pudding basin and press down well. Chill for at least 3 hours or until ready to use.
- Place a serving plate over the base of the basin and turn over to release the cake. Remove the bowl and discard the cling film.
- Place the white chocolate in a small bowl set over a small pan of simmering water and stir until melted. Allow to cool for 10 minutes before pouring on top of the pudding allowing some to dribble down the sides. Arrange the reserved glace cherries and bay leaves on top and leave for 10 minutes to set.
