Christmas Pudding Fridge Cake #christmas #cake

Give a touch of festive cakes your fridge with the settings in the pudding Bowl and topping with white chocolate.

Ingredients :
  • 100g/3½oz unsalted butter
  • 75g/2½oz raisins
  • 60g/2oz pecans, chopped
  • 150g/5oz golden syrup
  • 100g/3½oz dried apricots, chopped
  • 250g/8oz digestive biscuits
  • 150g/5oz milk chocolate
  • 150g/5oz dark chocolate
  • 200g/7oz marshmallows, chopped into small pieces
  • 100g/3½oz white chocolate, broken into pieces
  • 2 glacé cherries
  • sprig holly leaves

Methods :
  1. of using cling film for rows 1.2 litres/2 pints pudding Bowl, leaving an extra attached to films that are hanging over the side.
  2. Bash the biscuits with rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
  3. Melt chocolate, butter and golden syrup in a heatproof Bowl set over a pot of water to a boil. Stirring occasionally.
  4. Remove the Bowl from the heat and stir in the Biscuits are damaged, apricots, raisins, Pecans and marshmallows.
  5. Spoon the mixture into a bowl, pushing lower both to reduce air pockets.
  6. Allow to cool, then put in the refrigerator overnight to set.
  7. The next day, place the bowl of custard in a plate of hot water for a few seconds to loosen from the pudding Bowl. Place upside down on a serving plate.
  8. Melt the white chocolate in a heatproof Bowl set over a pot of water to a boil. Allow to cool and thicken a bit before pouring some on top of pudding and gently push down to form the shape of the pudding.
  9. Top with glacé cherries and holly and serve.

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