Delightful Rocky Road Christmas Pudding for Easy Holiday Cheer

Try this delightful Rocky Road Christmas Pudding for a festive dessert that combines chocolate creaminess with a playful crunch.

Prep Time 30

Cook Time 10

Chilling Time 2

Total Time 2 40

Servings: 8 slices

Course: Dessert

Cuisine: Holiday

Calories: 250

For the Pudding Base

1/2 cup Golden Syrup Provides sweetness and moisture; honey can be a delightful alternative.
1/2 cup Unsalted Butter Adds richness and helps bind ingredients together; consider using salted butter for extra flavor.
200 g Milk Chocolate Creates a sweet and creamy base; swap for dark chocolate if you prefer a richer taste.
100 g Dark Chocolate Enhances depth and richness of flavor; use more milk chocolate if preferred.

For the Textural Elements

100 g Mini Marshmallows Add a soft, chewy texture; feel free to omit or replace with extra biscuits if desired.
200 g Digestives Provide a crunchy base; any biscuit can work, like shortbread, for a different twist.
100 g Amaretti Biscuits Contribute a light crunch and almond flavor; swap for any crunchy biscuit for nut-free alternatives.
50 g Glacé Cherries Offer a sweet and tart kick; remove for simpler flavors or use dried fruits if you wish.
50 g Raisins Add a chewy texture and sweetness; substitute with chopped dates or leave out if not preferred.

For the Decoration

100 g White Chocolate Used for decoration, adding a sweet contrast; replace with royal icing or omit if desired.
100 g Icing Sugar Sweetens the buttercream decoration; no substitutions necessary for the perfect glaze.
1 drop Green Food Coloring Tints buttercream for decoration; optional, so omit for a simpler look.
50 g Red M&Ms Decorative elements for a festive flair; substitute with any red candy to add color contrast.

Step-by-Step Instructions

Prepare the Mould: Line a small or medium bowl with cling film, ensuring it clings well to the sides.
Chop Ingredients: Finely chop the milk and dark chocolates, break the digestives and amaretti biscuits into bite-sized chunks, and combine with mini marshmallows, raisins, and glacé cherries.
Melt Ingredients: In a saucepan, heat unsalted butter and golden syrup, stirring until bubbling. Remove from heat, add chopped chocolates, and mix until smooth.
Combine Mixtures: Pour the melted chocolate mixture over the dry ingredients and fold gently until everything is evenly coated.
Set Pudding: Transfer the mixture into the prepared bowl, press down firmly, cover, and refrigerate for at least 2 hours.
Decorate: Remove from fridge, invert onto a plate, drizzle with melted white chocolate, pipe buttercream decorations, and add red M&Ms.

Store leftover pudding in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.