This tasty treat is a great showstopper dessert option if you or your guests don’t like traditional Christmas puddings. It can be made in advance, and is delicious by itself or served with vanilla ice cream. I first discovered the idea from Easy Food magazine, but adapted it with my mother’s legendary biscuit cake recipe and a few extra Maltesers – life is always better with Maltesers!
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For the pudding:
- 115g/4oz Butter
- 55g/2oz Caster Sugar
- 2tbsp Golden Syrup
- 2tbsp Milk
- 2tbsp Drinking Chocolate
- 1tbsp Cocoa
- 225g/8oz Digestives (about 20), smashed
- 55g/2oz Cake Crumbs (about 1 muffin)
- 55g/2oz Maltesers
- 55g/2oz Raisins
- 115g/4oz Plain Chocolate (optional)
- 14g/0.5oz Butter (optional)
- 14g/0/5oz White Chocolate
- 1tbsp Milk
- 2 Dried Cranberries
- 2 Holly Leaves, washed
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- Line a pudding bowl with two large sheets of clingfilm, leaving the excess to hang over the sides.
- Place the butter, syrup, sugar and milk in a pan and heat gently.
- Add the chocolate powder, cocoa powder and half the crushed biscuits, and mix well.
- Add the rest of the biscuits, cake crumbs, Maltesers and raisins. Mix thoroughly, then press into the pudding bowl and chill for at least two hours.
- To remove the pudding from the mould, gently pull out using the edges of the clingfilm. If it’s stuck, pour hot water gently over the outside of the bowl, being careful not to splash the pudding.
- Optional: Melt the plain chocolate and butter together, then spread a thin layer over the pudding, and return to the fridge. If you prefer, you can skip this step and leave it ‘naked’.
- Melt the white chocolate with a splash of milk, then drizzle over the top of the pudding so it forms nice drips.
- Before serving, top with some carefully washed holly leaves (make sure no one tries to eat them!) and two dried cranberries for the berries.
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