Christmas pudding fridge cake

• Produce

  • 100 g Dried apricots
  • 2 Glace cherries
  • 75 g Raisins

• Condiments

  • 150 g Golden syrup

• Baking & Spices

  • 150 g Dark chocolate
  • 150 g Milk chocolate
  • 100 g White chocolate

• Nuts & Seeds

  • 60 g Pecans

• Bread & Baked Goods

  • 250 g Digestive biscuits

• Dairy

  • 100 g Butter, unsalted

• Desserts

  • 200 g Marshmallows

• Other

  • sprig holly leaves

Found on bbc.co.uk

Description

Ingredients

• 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
• 100g/3½oz white chocolate, broken into pieces
• 2 glacé cherries
• sprig holly leaves

Directions

• Use cling film to 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 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.
• 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.