Rocky road Christmas pudding recipe
To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper.Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well.Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough.Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly.Bake for 12 minutes, or until beautifully golden and starting to crack.Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper.Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted.Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture.Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper.Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier).Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Bake for 12 minutes, or until beautifully golden and starting to crack. Bake for 12 minutes, or until beautifully golden and starting to crack. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using).