Christmas Pudding Fridge Cake Recipe
Monday 23 December 2019
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| Christmas Pudding Fridge Cake Recipe |
Give a festive touch to your refrigerator cake by putting it in a pudding bowl and topping it with white chocolate.
Ingredient
- 150g / 5oz dark chocolate
- 100g / 3½oz dried, chopped apricots
- 200g / 7oz marshmallows, cut into small pieces
- a sprig of holly
- 100g / 3½ oz white chocolate, broken into pieces
- 250g / 8oz digestive biscuits
- 150g / 5oz chocolate milk
- 100g / 3½oz unsalted butter
- 150g / 5oz golden syrup
- 75g / 2½oz raisins
- 60g / 2oz pecans, chopped
- 2 cherry glacé
Instruction
- Use cling film to coat the 1.2 liter / 2 pint pudding bowl, leaving additional cling film hanging on the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go anywhere!)
- Melt chocolate, butter and gold syrup in a heat-resistant bowl placed on a pan filled with boiling water. Stir occasionally.
- Remove the bowl from the heat and stir the broken biscuits, apricots, raisins, pecans, and marshmallows.
- Spoon the mixture into a bowl, press well to minimize air bags.
- Allow to cool, then put it in the refrigerator overnight to set.
- The next day, place the pudding bowl in a plate of hot water for a few seconds to loosen it from the pudding bowl. Place it upside down on a serving plate.
- Melt white chocolate in a heat-resistant bowl placed on a pan filled with boiling water. Leave it cool and thick before pouring a little on the pudding and gently pushing it down to form the shape of the pudding.
- Add the glacé and holly cherries and serve.
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