Christmas Food with JP Passion - Fabulous Chocolate biscuit pudding

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef! JP is also a Christmas fanatic so he has pulled together a selection of some of his family’s favourite Christmas recipes, to share with you in the lead up to Christmas.

pudding compressor

Ingredients – Pudding

  • 375g biscuits, all digestive
    or a mixture of a few types
    225g milk chocolate
    225g dark chocolate
    150g butter
    225g golden syrup
    100g marshmallows, raisins,
    Maltesers or whatever

Ingredients – Decoration

Ready-to-roll icing in white (250g), green and red. Icing sugar or cornflour to dust Edible glue, water or clear alcohol (vodka)

Method

Grease the pudding bowl well with butter. (This really helps the pudding to come out of the bowl easily when set).

Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.

Melt the chocolate, butter and golden syrup together.

If you want your pudding to have a nice shiny appearance, spread a little of this mixture around the inside of the pudding bowl. You can also reserve a little of it to make the top of the pudding smooth (which will be the bottom)

Mix the melted mixture with all the bicsuits and your chosen extra ingredient.

Pour the mixture into the greased pudding bowl and push down well with a spoon.

Bang the bowl on the counter to ensure there are no holes in the sides of the pudding.

If you reserved any of the chocolate/butter/syrup mix, pour it on the top now.

Put it in the fridge to set overnight. If the pudding will not come out easily, pour some warm water over the outside of the bowl.

Decoration

Dust your worksurface with icing sugar or cornflour and roll out the white icing to the desired thickness.

There are two ways to do the white icing – flat or on the bowl.

For the flat method, you can make a template from a piece of card to help.

Put the template on top of the icing and cut around it using a roller cutter or sharp knife.

Lay the cut icing on top of your pudding and smooth it down using your hands.

For JP's Amazing Turkey and Ham recipe click HERE

For JP's delicious roasted veg click HERE 

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