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Connacht Gold Chocolate Biscuit 'Pudding'

by Connacht Gold

 

Our favourite Chocolate Biscuit Cake with a festive twist – the prefect alternative to the traditional Christmas pudding that the whole family will enjoy

Preparation time
15 Minutes
 
Cooking time
20 Minutes
 

Ingredients

  • 230g milk chocolate
  • 270g dark chocolate
  • 150g Connacht Gold Unsalted Butter, plus extra for greasing
  • 225g golden syrup
  • 150g Rich Tea biscuits, roughly crushed
  • 200g Digestive biscuits, roughly crushed
  • 30g marshmallows
  • 1 pack of Maltesers
 

To decorate:

  • 100g ready-to-roll white icing
  • 50g ready-to-roll green icing
  • 50g ready-to-roll red icing
  • Cornflour, to dust

Directions

1. Grease a standard 900g pudding bowl with Connacht Gold Unsalted Butter and line with cling film.

2. Combine both chocolates with the Connacht Gold Unsalted butter and golden syrup in a saucepan over a medium-low heat and stir until melted.

3. Remove from the heat and stir in the crushed biscuits, Maltesers and marshmallows.

4. Pour the mixture into the pudding bowl, pressing down with a spoon to make sure it is tightly packed. Spread the bottom so it is smooth.

5. Refrigerate overnight to set, then invert onto a serving platter.

6. If it is not coming out easily, pour some warm water around the outside of the bowl to loosen it.

7. Roll out the white icing into a circle; it’s better to have the sides uneven, so that it looks like the icing is dripping down the cake.

8. Brush a bit of water onto the top of the cake and add the icing.

9. Roll and shape the coloured icing into red berries and green leaves. Secure these to the top of the white icing with a little more water.

 
Homecook Wonderbar Milk Chocolate
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Connaght Gold Unsalted Butter
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Lyles Golden Pouring Syrup
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McVities Digestives
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Dr Oetker Heart Marshmallows
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Maltesers Xl Pouch
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Sugar Craft Icing White
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Sugar Craft Poppy Red Icing
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Sugar Craft Daffodil Yellow Icing
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Shamrock Cornflour
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