No-bake festive pud
Serves 6
You will need
600ml pudding basin, foil-lined and buttered 500g packet dried mixed fruit 200g carton glacé cherries, quartered 50g cut mixed peel 200g digestive biscuit, broken into small pieces 200g bar dark chocolate, melted 200g bar milk chocolate, melted 25g butter, melted 4tbsp golden syrup For the ‘cream’
4tbsp golden syrup 100g bar white chocolate, melted For the Decoration 200-300g dark chocolate, melted 2 x 150g packets chocolate coated raisins holly to decorate, real or plastic
How to do it
1 Mix together the dried fruit, cherries, peel and digestive biscuits. Stir in the melted chocolates, butter and golden syrup. Press the mixture into the lined pudding basin and chill in the fridge until set. 2 To make the modelling chocolate for the ‘cream’, stir the golden syrup into the melted white chocolate, mix well, then spoon into a freezer bag and chill until set. 3 When the pudding has set, plunge the bowl very briefly into a bowl of hot water to make it easier to remove from the bowl, but take care not to get any water into the pudding. Turn out on to a plate and peel away the foil. 4 To decorate the pudding, work on small sections at a time and spread over the dark chocolate, then press the chocolate coated raisins into it. Cover the whole pudding and leave to set. 5 To make the ‘cream’, knead the white modelling chocolate briefly to soften it, then roll it out (on a little icing sugar if sticky) and lay it over the top of the pudding, stretching it slightly so it’s an irregular shape. Decorate with holly; if using real holly, wrap the end of the stem in foil.
Calories 875 Fat 37g Sat fat 21g Cost per serving 57p