Chocolate biscuit cake Christmas pudding


280g digestive biscuit

170g milk chocolate

170g dark chocolate

170g golden syrup

115g butter


Roll out icing

Red and green food colouring



1.  Place the chocolate, butter and golden syrup in a bowl over a pot of gently simmering water and stir until all ingredients are incorporated, remove from the heat and set aside.

2.  Line a 2lb pudding mould with cling film and set aside.

3.  Add the crushed biscuit to the melted chocolate and mix well.

4.  Place this mixture into the lined pudding mould and press down.  Chill for a minimum of 24hrs.

5.  To garnish, de-mould the cold pudding.

6.  Colour some white icing with green colouring and some with red colouring.

7.  Roll out some white icing and cut into required design.

8.  Shape the red icing into small balls and the green into a holly shape.

9.  Top the pudding with the white icing and place the holly and berries on top of this.

10.  Allow your chocolate biscuit pudding to sit out for a minimum of one hour before serving

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