Ingredients
250g/8.8oz Digestive Biscuits, broken into small pieces
100g/3.5oz Dried Apricots, chopped
75g/2.6oz Raisins
75g/2.6oz Pecans, broken into small pieces
150g/5.3oz Dark chocolate
150g/5.3oz Milk chocolate
150g/5.3oz Golden Syrup
100g/3.5oz unsalted Butter
100g/3.5oz Mini Marshmallows, chopped
100g/3.5oz White chocolate, melted for on top
Method:
You will need a 1.5 litre or 2 litre bowl for this recipe.
Line the inside of the bowl with clingfilm leaving extra to hanging on the outside.
In a large bowl mix the apricots, raisins, pecans, biscuits and marshmallows together. In a separate bowl melt the dark/milk chocolate, golden syrup and butter together. Give it a good stir and add it to the dry ingredients. Now put the filling into the bowl with the clingfilm and press it all down into the bowl, try not to leave any air pockets. Cover the top with clingfilm and refrigerate overnight.
The next day so you will be able to remove the pudding from the bowl, fill a large bowl with boiling water and put the bowl with the cake in it. Leave it for about 30 seconds to 1 minute, take it out and flip it onto your serving plate.
Melt the white chocolate, leave it to cool slightly then pour it on top of the pudding cake.
Enjoy!
NOTE: The outside can also be covered with Maltesers. Just dip them in melted chocolate and stick on top of the set pudding cake.
Leave a Comment