After seeing this Malteser Rocky Road Christmas Pudding I was dying to give it a go myself and thought it would be a perfect way to use my Wilton ball cake pan, but you could use a pudding basin.
It doesn't have the neatest of finish but a length of ribbon tied around the middle disguises that a little. The proof, they say, is in the pudding and nobody really notices the rough edges once it's sliced as everyone is drooling as they wait to get their hands on a piece.
Mint Chocolate Christmas Pudding Rocky Road
550g Chocolate - I used a mix of milk & plain (reserve a little to glue the halves together)
100g glacé cherries
125g Cadbury chocolate fingers, chopped
75g mini marshmallows
100g Cadbury snow bites (the shells add a crunch)
1 box of After Eight Collection mint chocolates
140g white chocolate
- Melt the chocolate in a bowl over hot water (or use a microwave)
- Line the 2 pans - you can use clingfilm but I find a piece of slightly damp scrunched up baking paper works much better as it doesn't get brittle in the freezer
- Stir in the cherries, fingers, marshmallows, sultanas, snow bites and the After Eight Collection (reserving the white ones)
- Divide mixture between the two pans
- Place in the fridge for around 15 minutes, or until completely set
- Turn out and use a little of the reserved melted chocolate to glue the halves together
- Return to the freezer whilst you melt the white chocolate (including the white After Eight leaves)
- Allow the white chocolate to cool a little otherwise it will just run straight down the sides of the pudding
- Spoon the white chocolate on to the top of the pudding, one spoonful at a time, allowing each spoonful to firm up slightly before spooning the next on.
- The chocolate will slowly start to drip down the sides of the pudding, once you have enough topping then return to the freezer for a few minutes
I was sent some After Eight chocolates to use in a recipe, the recipe is my own