December 13, 2018 suzanne2019 Leave a comment
Chocolate Christmas Pudding
An Easy Recipe for the Ultimate Chocoholic’s Christmas Pudding
This is a recipe I found online from thesustainablelarder.blogspot.com, it is super easy and extremely yummy. The ultimate chocoholic’s Christmas pudding!
You will need a 3-pint pudding bowl (grease with the butter wrapper) or an 8″ round cake tin (lined with greaseproof paper).
- 330g Unsalted Butter (room temp)
- 454g Tin of Golden Syrup
- 300g Good Quality Milk Chocolate
- 200g Good Quality Dark Chocolate
- 1 Packet of Rich Tea Biscuits
- 1 Packet of Choc Chip Cookies
- Share Pouch of Malteasers
- 3 Crunchie bars
Heat a large heatproof bowl over a saucepan of simmering water (ensure the water is not touching the bottom of the bowl). Cube the butter and add it in along with the syrup and gently melt both down together. Break up the milk and dark chocolate and carefully add to the mix. Allow it to melt in, stirring occasionally.
In the meantime, pour the Rich Tea biscuits into a good size sandwich bag and lightly bash with a rolling pin, you want a mix of crumbs and bigger bite-sized pieces. Pour these into a large mixing bowl. Repeat this step for the cookies.
Add the Maltesers and the 3 crunchies coarsely chopped into bite-size pieces. Mix well.
Once the chocolate has fully melted, carefully remove from the heat (using oven gloves to prevent being scalded by steam). Give it all a good stir until you reach a good even chocolaty consistency. Carefully pour this into the biscuit bowl. Give it all a good mix around with a wooden spoon ensuring fully combined. Pour into prepared bowl/or tin. Firm down with back of spoon and tap down to get rid of any air pockets. Smooth over with a pallet knife.
Cool slightly, then pop into fridge for a minimum of 8 hours, but preferably overnight.
To remove from the mould allow it to come to room temperature and it should slide from the bowl.
This can be a bit tricky but I found by warming bowl up in hot water and gently using a palette knife to ease around helped.
You can decorate your pudding with some white sugar paste, sugar holly leaves & red berries.
Finished Chocoholic’s Christmas Pudding
- YOU COULD ALSO USE DIFFERENT FLAVOUR CHOCOLATE
- I FOUND MY BOWL AND PLATTER IN SAINSBURYS
- EXTREMELY FATTENING SO SMALL SLICES RECOMMENDED!