JP Food: Chocolate biscuit pudding
Ingredients – Pudding
- 375g biscuits, all digestive
- or a mixture of a few types
- 225g milk chocolate
- 225g dark chocolate
- 150g butter
- 225g golden syrup
- 100g marshmallows, raisins,
- Maltesers or whatever you like
Ingredients – Decoration
Ready-to-roll icing in white (250g), green and red.
Icing sugar or cornflour to dust, edible glue, water or clear alcohol (vodka)
- Grease the pudding bowl well with butter. (This really helps the pudding to come out of the bowl easily when set).
- Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
- Melt the chocolate, butter and golden syrup together.
- If you want your pudding to have a nice shiny appearance, spread a little of this mixture around the inside of the pudding bowl. You can also reserve a little of it to make the top of the pudding smooth (which will be the bottom).
- Mix the melted mixture with all the bicsuits and your chosen extra ingredient.
- Pour the mixture into the greased pudding bowl and push down well with a spoon. Bang the bowl on the counter to ensure there are no holes in the sides of the pudding. If you reserved any of the chocolate/butter/syrup mix, pour it on the top now.
- Put it in the fridge to set overnight. If the pudding will not come out easily, pour some warm water over the outside of the bowl.
- Dust your worksurface with icing sugar or cornflour and roll out the white icing to the desired thickness.
- There are two ways to do the white icing – flat or on the bowl.
- For the flat method, you can make a template from a piece of card to help. Put the template on top of the icing and cut around it using a roller cutter or sharp knife. Lay the cut icing on top of your pudding and smooth it down using your hands. Make your holly cake toppers.