Christmas pudding fridge cake
Not a fan of traditional Christmas pud? Give your fridge cake a festive twist by setting it in a pudding bowl and topping with white chocolate. Everyone will be fooled!
- 250g/8oz digestive biscuits
- 150g/5oz milk chocolate
- 150g/5oz dark chocolate
- 100g/3½oz unsalted butter
- 150g/5oz golden syrup
- 100g/3½oz dried apricots, chopped
- 75g/2½oz raisins
- 60g/2oz pecans, chopped
- 200g/7oz marshmallows, chopped into small pieces
- 1–2 tbsp spirit of your choice, such as brandy, rum or amaretto
- 100g/3½oz white chocolate, broken into pieces
- 2 glacé cherries
- sprig holly leaves
Use cling film to neatly line a 1.2 litre/2 pint pudding bowl, leaving extra cling film hanging over the sides.
Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins, pecans and marshmallows. Stir in the alcohol (if using).
Spoon the mixture into the bowl, pushing down well to minimise air pockets. Leave to cool, then put in the fridge overnight to set.
The next day, place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate.
Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape. Top with the glacé cherries and holly and serve.
The type of dried fruit and nuts specified can be changed to whatever you prefer or have in the cupboard – just keep the total weight to around 235g/8½oz.