Move over fruit puddings there is a new sweet treat in town, chocolate biscuit puddings have become the new Christmas tradition. A combination of chocolate, biscuits and sweets what's not to love? These can be made in a variety of sizes and make a perfect gift to give this Christmas.
How to make the perfect Chocolate biscuit pudding with these 3 easy tips:
- Use good quality chocolate I recommend using the Callebaut chocolate.
- Don't overfill with biscuits follow the recipe correctly, this will ensure a smooth outside finish.
- Tap tap tap once the pudding bowl is filled give it a good tap on the counter to remove and air bubbles.
Decorating the pudding:
These puddings can be decorated a variety of ways let your imagination go wild! Simple and effective way is with some white fondant cut with a drippy cutter, topped with green fondant holly leaves and red berries.
Recipe for Chocolate Biscuit Pudding
Ingredients: 1LB Pudding:
Milk Chocolate: 125g
54% Chocolate: 125g
Butter 125g
Golden Syrup 35g
Rich Tea Biscuits 125g
Mini Marshmallow 40g
Mini Rolo's 40g
Method:
1. Add both chocolate, butter and golden syrup to a heat proof bowl. Melt together in the microware, heating one minute at a time.
2. Break up the rich tea biscuits to the size of a 20c to 50c coin size.
3. Allow the chocolate mixture to cool for 5 minutes before pouring over the biscuits.
4. Mix together ensuring all the biscuits and mini marshmallows are covered with chocolate.
5. Pour the mixture into the pudding bowl, press into the bowl with a potato masher (trust me it works perfectly) give it a good tap on the counter to remove and air bubbles
6. Allow to chill in the fridge for a few hours overnight is ideal.
7. To remove turn the bowl upside down and press to release, if you have trouble removing the biscuit cake from the bowl dip the pudding bowl into a bowl of hot water to slightly warm the chocolate. -drip the pudding bowl, don't allow it to sit in the hot water or it'll melt too much.
To Decorate:
1. Stick the chocolate pudding to a card board with some chocolate ganache or melted chocolate.
2. Add some Christmas ribbon to the bottom of pudding.
3. Roll out white fondant to 2mm thickness and cut out with the drippy cutter.
4. Place the fondant on top of the pudding and decorate with some green holly fondant and red berries.
If giving as a gift wrap in a cellophane gift bag or a Christmas box.
2LB Pudding
Milk Chocolate: 150g
54% Chocolate: 150g
Butter 150g
Golden Syrup 50g
Rich Tea Biscuits 150g
Mini Marshmallow 50g
Mini Rolo's 50g
3LB Pudding
Milk Chocolate: 250g
54% Chocolate: 250g
Butter 250g
Golden Syrup 70g
Rich Tea Biscuits 250g
Mini Marshmallow 80g
Mini Rolo's 80g
