Christmas Pudding Fridge Cake
Author: Matthew Goods
This fridge cake is a festive twist on a traditional pudding. Switch brandy sauce for melted white chocolate, pop on a sprig of holly, add a couple of cherries, and you have the perfect Christmas dessert.
Prep time:
Cook time:
Total time:
Yield: 8-10
Calories: - calories
Fat: - grams fat
Fat: - grams fat
Ingredients
- 8 ounces digestive biscuits
- 5 ounces milk chocolate
- 5 ounces dark chocolate
- 3½ ounces unsalted butter
- 5 ounces golden syrup
- 3½ ounces dried apricots (chopped)
- 2½ ounces raisins
- 2 ounces pecans (chopped)
- 7 ounces marshmallows (chopped into small pieces)
- 3½ ounces good quality white chocolate (broken into pieces)
- A sprig of holly (to decorate)
- 2 glace cherries (to decorate)
Method
- Using kitchen wrap, neatly line a 2-pint pudding bowl, allowing an overhang.
- Add the digestive biscuits to a plastic bag, and bash with a rolling pin.
- Melt the milk chocolate, dark chocolate, butter, and golden syrup using the double boiler method while occasionally stirring.
- Take the bowl off the heat, and stir in the broken digestive biscuits, dried apricots, raisins, pecans, and marshmallows.
- Transfer the mixture into the bowl and push it down to minimize any air pockets. Allow to cool and transfer to the fridge for 8 hours.
- The following day, add the pudding bowl to a dish of hot water for 2-3 seconds to help loosen it from the bowl. Set upside down on a platter.
- In a double boiler, melt the white chocolate. Allow to cool and slightly thicken before pouring over the fridge cake, pushing it down gently to create a custard shape.
- Decorate with a sprig of holly and glace cherries.
3/
5stars
Christmas Recipes
Dessert
n/a
Christmas Pudding, Fridge Cake Recipe
