Festive Chocolate Fridge Pudding
A no-bake family favourite that children can help with, perfect for using up store-cupboard bits and creating a show-stopping festive dessert together!
Ingredients
Notes
- Use the sunflower oil to oil a 1.2-litre pudding basin.
- Tip the dark chocolate, butter and syrup into a heatproof bowl, then put the kettle on to boil.
- Pour the hot water into a slightly smaller heatproof bowl and sit the bowl of chocolate over it, stirring occasionally until melted.
- Meanwhile, put the biscuits in a food bag and use a rolling pin to crush them into smaller pieces.
- Tip the crushed biscuits, cranberries and most of the cherries (reserve two for decorating later) into the melted chocolate along with the sea salt flakes.
- Mix together using a rubber spatula until thick and combined, then scrape into the prepared basin, pushing it down so it’s packed in and comes up the sides.
- Chill for at least 3 hours or overnight until completely set.
- Boil the kettle again, fill a large heatproof bowl with the hot water and dip the basin in briefly to loosen the cake.
- Invert onto a serving plate and chill again to set.
- If you like, melt the white chocolate as before and drizzle over the top for a “cream” effect.
- Decorate with the reserved cherries and bay leaves.
