Festive Chocolate Biscuit Cake

Wed, 22 December 2021

Chocolate Biscuit Cake Puddings

(Serves 8-12)

This is a simply delicious and quirky alternative to those that don’t like the traditional Christmas pudding!

Pudding:

1 tins condensed milk

4oz/110g butter

8oz/225g good quality dark chocolate

10oz/300g Selection of Biscuits (digestive, rich tea, twix, ginger nuts, mars bars, toffopops)

Decoration:

White Roll out icing

Green roll out icing cut into holly leaves and piped with red royal icing

A little royal icing (See Christmas Cake Recipe)

Method: 

Gently heat the condensed milk, butter and chocolate together. Stir carefully as it has a tendency to burn.

Break up the biscuits and throw them in and mash them up very roughly in the chocolate mixture.

Pour the mixture into or a large 2lb/900g pudding basin lined with a triple layer of cling film (so as to take the cake out!!) and leave in the fridge for 5-6 hours

To decorate cover with some roll out white icing, cut in a hap hazard manner, as pictured, to reflect melting snow. Pipe some royal icing on the top and then decorate with some ‘holly leaves’ made from green fondant icing and red berries piped using some red coloured royal icing.

Cut with a sharp knife and serve.

Edward’s Top Tips:

If you don’t wish to make this into an actual pudding shape you could set the mixture in an 8inch/20cm loose bottomed spring form tin or a 2lb/900g loaf tin.

Additional Ingredients you could add in:

• Sultanas/Raisins

• Cherries

• Marshmallows

• Chocolate Crunchies