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Rocky Road Christmas Pudding - Featured

Rocky Road Christmas Pudding

5 from 1 vote
Serves : 16 slices
Whether you're a Christmas Pud lover or hater, this no-bake rocky road Christmas pudding is the perfect end to a festive feast!
Author: Lou Carruthers
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Prep Time 15 mins
Chilling Time 3 hrs
Total Time 3 hrs 15 mins

Ingredients
 

VIDEO

Instructions
 

  • To make the rocky road: Line a 1 litre pudding basin with clingfilm, leaving an overhang all the way around the top of the basin.
  • Add the chocolate, butter and the golden syrup into in a heat-proof bowl and place over a small pan of simmering water (double boiler). Use a silicone spatula to stir gently until everything has melted. Alternatively, you can melt them in a microwave in 30-second blasts, just be careful not to overheat or burn the mixture.
    250 g Dark Chocolate, 150 g Butter, 50 g Golden Syrup
  • In a large mixing bowl, break up the biscuits into bite-sized pieces (1-2cm). Add in the mini marshmallows and raisins.
    250 g Digestive Biscuits, 50 g Mini Marshmallows, 100 g Raisins
  • Cut the apricots and cherries in half, and add into the bowl. Mix everything together until well-combined. Keep 2-3 cherries aside to decorate the pudding before serving.
    50 g Glace Cherries, 100 g Dried Apricots
  • Optional: Add the brandy to the melted chocolate mixture and stir in.
    1 tbsp Brandy
  • Pour the melted chocolate mixture over the top of the rocky road mixture and fold everything together with a silicone spatula until everything is well coated in chocolate..
  • Pour the rocky road mixture into the lined pudding basin and gently press down on the mixture with the back of a spoon to pack everything together.
  • Put the rocky road Christmas pudding in the fridge to chill and set for at least 3 hours or overnight.
  • To serve the Christmas pudding: When you are ready to serve turn the rocky road Christmas pudding out onto a serving plate and remove the clingfilm.
  • Melt the white chocolate in a heat-proof bowl over a small pan of simmering water (double boiler) or in a microwave. Allow the chocolate to cool down slighty.
    50 g White Chocolate
  • Roll out the green sugar paste and cut out holly leaves, either using a holly leaf cutter or with a small sharp knife.
    Green Sugar Paste Icing
  • Drizzle the white chocolate over the top of the rocky road pudding and add the holly leaves and remaining glacé cherries.

Notes

  • The rocky road Christmas pudding should be stored in an air-tight container, or on a plate wrapped in clingfilm in a cool place, or in the fridge if it is warm. It can also be frozen, but make sure to wrap it up well.
  • The rocky road will keep for up to 1-2 weeks in a cool place, or up to 1 month if frozen.
  • Allow it to chill for at least 3 hours or overnight if you have time to make sure the rocky road sets firm before slicing it up.

Nutrition

Serving: 1pieceCalories: 309kcalCarbohydrates: 37gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 21mgSodium: 152mgPotassium: 268mgFiber: 3gSugar: 20gVitamin A: 467IUVitamin C: 1mgCalcium: 29mgIron: 3mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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