Christmas pudding let's turn it into something rich and chocolatey for one more luxurious treat whilst we can still use Christmas as an excuse! Enter my Christmas Pudding Chocolate Tiffin...
It's Christmas time, and I bet you have leftovers...
Now I love a Christmas pudding, and after the success of my Beetroot, Miso and Cognac Mince Pie experiment, (which I shared in my last post) I might just try a funky flavoured one next year!
But like all good things that come to an end, Christmas pudding is no exception.
There comes a point, normally around boxing day, where there has just been too much, and you can't bear the sight or smell of another one! BUT... Rather than trying to convince the person who seems to eat for the whole holiday season to have just one more piece and because no one likes food waste... try my recipe for a gooey Christmas Pudding Chocolate Tiffin below.
These stodgy fruity alcoholic little cakes have so much flavour, there is huge potential to turn it into something much nicer than a Christmas pudding.
You will need some festive leftovers and a few staples from the cupboard. This recipe is certainly not going to help you to be healthy just yet, but we at Bear n Mind believe that food has the power to heal the body and mind, and sometimes we all need something a bit naughty to eat... and this gooey Christmas Pudding Chocolate Tiffin certainly is one of those more indulgent treats! Perfect to have in the afternoon with a cup of tea or coffee.
Below is the list of ingredients. I have used gluten free Christmas pudding and gluten free oat sultana biscuits, but this recipe can be changed to ordinary should you wish.
Ingredients
200g of golden syrup
150g unsalted butter
Pinch of salt
40g light brown sugar
200g gluten free oat biscuits or digestive biscuits
25g cocoa powder
300g Christmas pudding
2 tbsp of cranberry sauce
150g Dark chocolate
25g Brandy cream or double cream
50g white chocolate
Equipment list
Baking tray
Greaseproof paper
3 Mixing bowls
Mixing spoon
Table spoon
Small Saucepan
Method
Lay grease proof paper into a small baking tray, I have used a 12cm x 22cm
Crush the biscuits in a bowl, so there are still quite large chunks.
Melt the sugar, golden syrup, butter and salt together in a saucepan or microwave.
Take care not to boil the sugar, or it will turn hard as a rock!
Once melted and slightly cooled add all other ingredients (biscuits, cranberry sauce, Christmas pudding) and mix well.
Fill the baking tray and ensure to flatten the biscuit mix well.
Leave to cool and then set in the fridge for an hour.
Once chilled melt dark chocolate in a microwave and mix the cream in.
Pour evenly over set biscuit mix.
Melt the white chocolate and decorate – you can get creative here, or just splash it on like I did!
When its time to cut use a hot damp knife, remember it’s a bit gooey, so you will get sticky fingers.
Enjoy!
Please do share this recipe far and wide with those you know who love a sweet treat at Christmas. And if you have a go yourself and fancy sharing your Christmas Pudding Chocolate Tiffin photos with me, please do tag me on Facebook, Instagram or LinkedIn.
I'd love to hear from you!
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