Christmas Chocolate biscuit ‘pudding’

Christmas Chocolate biscuit ‘pudding’

Serves 12

 Ingredients

230g milk chocolate

270g dark chocolate

150g Connacht Gold Love to Bake, plus extra for greasing

225g golden syrup

150g Rich Tea biscuits, roughly crushed

200g Digestive biscuits, roughly crushed

30g marshmallows

1 pack of Maltesers

 

To decorate:

100g ready-to-roll white icing

50g ready-to-roll green icing

50g ready-to-roll red icing

Cornflour, to dust

Connacht Gold Fresh Cream to serve 

Method:

  1. Grease a standard 900g pudding bowl with Connacht Gold Love to Bake and line with cling film.
  2. Combine both chocolates with the Love to Bake and golden syrup in a saucepan over a medium-low heat and stir until melted.
  3. Remove from the heat and stir in the crushed biscuits, Maltesers and marshmallows.
  4. Pour the mixture into the pudding bowl, pressing down with a spoon to make sure it is tightly packed. Spread the bottom so it is smooth.
  5. Refrigerate overnight to set, then invert onto a serving platter. If it is not coming out easily, pour some warm water around the outside of the bowl to loosen it.
  6. Roll out the white icing into a circle; it’s better to have the sides uneven, so that it looks like the icing is dripping down the cake.
  7. Brush a bit of water onto the top of the cake and add the icing.
  8. Roll and shape the coloured icing into red berries and green leaves. Secure these to the top of the white icing with a little more water.
  9. Serve with lashings of Connacht Gold Fresh Cream.

 

Per Serving 567kcals, 29.5g fat (16.3g saturated), 71.6g carbs, 35.7g sugars, 5.7g protein, 2.3g fibre, 0.215g sodium

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