Christmas Pudding Fridge Cake Recipe

Christmas Pudding Fridge Cake Recipe

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.

Christmas Pudding Fridge Cake Recipe

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

  1. Use cling film to coat the 1.2 liter / 2 pint pudding bowl, leaving additional cling film hanging on the sides.
  2. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go anywhere!)
  3. Melt chocolate, butter and gold syrup in a heat-resistant bowl placed on a pan filled with boiling water. Stir occasionally.
  4. Remove the bowl from the heat and stir the broken biscuits, apricots, raisins, pecans, and marshmallows.
  5. Spoon the mixture into a bowl, press well to minimize air bags.
  6. Allow to cool, then put it in the refrigerator overnight to set.
  7. 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.
  8. 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.
  9. Add the glacé and holly cherries and serve.

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