Rocky road cheesecake pud

Serves 10 Prep 45 mins plus at least 24 hrs chilling Cook 5 mins

2 x 200g shop-bought marble loaf or

chocolate loaf cakes

225ml double cream

150g dark chocolate, finely chopped 2 tbsp golden syrup

50g white chocolate edible glitter, sprinkles and sparkles,

to decorate (optional)

FOR THE CHEESECAKE FILLING 560g full-fat cream cheese

200ml double cream

75g icing sugar

2 tsp vanilla bean paste or extract ½ orange, zested

FOR THE ROCKY ROAD

150g dark chocolate, broken up

75g butter

1 tbsp golden syrup

75g digestive biscuits

25g pretzel pieces

50g mini marshmallows

1 Line a 2-litre pudding bowl with cling film, leaving some overhanging to cover later. Thinly slice the cakes lengthways (8-9 slices per cake) and use to line the base and sides of the bowl, making sure there are no gaps.

2 Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it. Set aside.

3 Melt the chocolate pieces for the rocky road in a heatproof bowl over a pan of barely simmering water with the butter and golden syrup. Stir until smooth and glossy.

4 Crush the biscuits to a rubble in a food bag with a rolling pin, creating some crumbs and some bigger pieces. Tip into the chocolate mix with the pretzels and marshmallows. Mix until everything is coated in chocolate. Spoon over the pudding, covering the surface. Wrap the bowl in cling film and put a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.

5 Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a lowmedium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn out onto a wire rack with a tray underneath.

Pour over the chocolate glaze to cover the entire cake. Transfer the pudding to a plate. Chill until the glaze has set (about 10 mins).

6 Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate with edible glitter, sprinkles and sparkles.

PER SERVING 710 kcals, fat 53g, saturates 31g, carbs 50g, sugars 34g, fibre 3g, protein 7g, salt 1g