Christmas Pudding Fridge Cake #christmas #cake

Give a touch of festive cakes your fridge with the settings in the pudding Bowl and topping with white chocolate.

Ingredients :

• 100g/3½oz unsalted butter
• 75g/2½oz raisins
• 60g/2oz pecans, chopped
• 150g/5oz golden syrup
• 100g/3½oz dried apricots, chopped
• 250g/8oz digestive biscuits
• 150g/5oz milk chocolate
• 150g/5oz dark chocolate
• 200g/7oz marshmallows, chopped into small pieces
• 100g/3½oz white chocolate, broken into pieces
• 2 glacé cherries
• sprig holly leaves

Methods :

1. of using cling film for rows 1.2 litres/2 pints pudding Bowl, leaving an extra attached to films that are hanging over the side.
2. Bash the biscuits with rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
3. Melt chocolate, butter and golden syrup in a heatproof Bowl set over a pot of water to a boil. Stirring occasionally.
4. Remove the Bowl from the heat and stir in the Biscuits are damaged, apricots, raisins, Pecans and marshmallows.
5. Spoon the mixture into a bowl, pushing lower both to reduce air pockets.
6. Allow to cool, then put in the refrigerator overnight to set.
7. The next day, place the bowl of custard in a plate of hot water for a few seconds to loosen from the pudding Bowl. Place upside down on a serving plate.
8. Melt the white chocolate in a heatproof Bowl set over a pot of water to a boil. Allow to cool and thicken a bit before pouring some on top of pudding and gently push down to form the shape of the pudding.
9. Top with glacé cherries and holly and serve.