No-bake tiffin Christmas pudding

Delicious and definitely our sort of ‘pudding’.

SERVES 14 PREP 40 MINS, plus chilling

✱✱200g dark and 200g milk chocolate, broken into squares ✱✱25g butter ✱✱4tbsp golden syrup ✱✱500g dried mixed fruit ✱✱200g glacé cherries,

quartered ✱✱50g mixed peel ✱✱200g digestive

biscuits, in small pieces

FOR THE ‘CREAM’

✱✱100g white chocolate,

broken into squares ✱✱4tbsp golden syrup

FOR THE DECORATION

✱✱200g dark chocolate,

melted ✱✱2 x 150g packets

chocolate raisins ✱✱Icing sugar, to dust ✱✱Real/plastic holly sprigs

1 line a 600ml pudding basin with double cling film. put the chocolate in a bowl over a pan of simmering water with the butter and syrup. leave to melt, stirring

occasionally. remove the bowl from the pan.

2 stir in the dried fruit, cherries, chopped peel and biscuits until coated. spoon into the basin, pressing firmly and levelling the surface with a spoon. chill until set.

3 For the ‘cream’, melt the chocolate in a bowl over a pan of hot water. stir in the syrup, mix, then spoon into a freezer bag and chill until set.

4 turn the firm pudding out onto a plate; remove the cling film. bit by bit, spread melted dark choc over the pudding and press raisins into it. When covered, chill to set.

5 knead the ‘cream’ mix to soften slightly. roll out to a rough circle. lay on top of the pudding, stretching it in places to make an irregular shape. decorate with holly and dust with icing sugar.

Per serving: 616 cals, 25g fat (11g saturated), 88g carbohydrates