Christmas is a time for family, friends, fun …. and, well, food! While it isn’t ideal to scoff handfuls of chocolates and mince pies, a little indulgence over the festive period won’t do any harm. This recipe is based on a new tradition that has crept in over recent years …. a Chocolate Biscuit Cake made in the shape of a Plum Pudding – pure novelty!
Traditional Chocolate Biscuit Cake is laced with milk chocolate, sugar, sometimes condensed milk and is crammed with sugar-filled biscuits and treats. This version on the other hand is still indulgent, but is kinder to your body. It uses nuts instead of biscuits along with delicious dark chocolate, zingy crystallised ginger and is sweetened with Brown Rice Syrup (a fructose-free sweetener). A real treat for December 25th and one the whole family will love!
200g 75% Organic Chocolate
150ml Organic Brown Rice Syrup
60g Crystallised Ginger, roughly chopped
100g Ground Almonds
100g Organic Almonds, roughly chopped
100g Macadamia Nuts, roughly chopped
200g Organic Raisins
- Line a 1 litre pudding bowl with 2 layers of cling film as smoothly as possible, leaving some hanging over the edges (you’ll use these to pull the pudding out once it sets)
- In a large pot over a gently heat, melt the butter, chocolate and brown rice syrup, mixing regularly
- Add the remaining ingredients and stir through
- Pour the mixture into the prepared bowl. Tap the bowl gently on the worktop a few times to fill any air pockets.
- Cover with cling film and place in the fridge to set for at least 4 hours but preferably over night.
Use Ready-to-roll icing to decrate the pudding or simple top with crystallised fruit and chocolate shavings!