Christmas Pudding Chocolate Biscuit Cake

Hey everyone, Happy Christmas!!!!!! I so excited to share this new Christmas recipe with you all. My number one request this years for Christmas recipes. Of course I had to create a recipe for one of these chocolate biscuit cake christmas pudding.

These are sooooo simple and easy, you’ll have so much fun decorating them how you wish. They are the perfect treat this Christmas and can be made well in advance. They also have a great shelf life. They are the prefect Christmas dessert for all the family, especially if you’re not a Christmas cake or pudding fan.

With this recipe you can change up the ingredients to whatever you have. Stick with the dark & milk chocolate, condensed milk and butter then add in anything else. This is what I love so much about the recipe. You can change up the biscuits to your favourites or change up the other treats for anything you like. I wanted to create a basic recipe for you guys and then you can play around if you wish. Just stick to the same quantities of what I have in the recipe.

Biscuit ideas– Biscoff, Gingernut, Oreo, Cookies, Shortbread, Caramel digestives, Bourbon creams.

Treat ideas– M&M’s, Kinder bars, Smarties, Ferrero Rocher, Cadburys bars (Caramel would be amazing) Aero bubbles, Toblerone, Reeses, Fudge.

I used Sugar Sisters ”drip-n-splat” icing cutter to create my fondant drip. This is an absolute life saver!!! It literally took me 2 minutes to decorate. Its super cheap so check out there website- I got all my products to create this recipe on their website. The pudding bowl, ribbon, Santa ornament, fondant and chocolate. they do super faster delivery to! I used a 2lb Christmas pudding bowl.

If you can’t get a hold of a cutter, simply roll out your icing nice and thin, using a small sharp knife create a splat/drip print. This might take a few attempts to get the correct size. I made some small bits of holly with my coloured fondant for decoration. I made 3 red balls and 3 leaf shapes and used a tiny bit of water to adhere it to the top of my pudding.

If you have any questions Dm me on Instagram. Happy Baking! <3 Check out my Reel on Instagram for a cook along video!

Christmas Pudding Chocolate Biscuit Cake

Prep time: 20 minutes

Chill time: 3-4 hours (Overnight is best)

Servings: 12-16


  • 140g Dark chocolate
  • 140g Milk chocolate
  • 140g Condensed milk
  • 140g Butter
  • 115g Rich tea biscuits
  • 115g Digestive biscuits
  • 75g Crunchies
  • 60g maltesers
  • 2lb pudding bowl

Optional decoration

  • White fondant
  • Red fondant
  • Green fondant
  • Santa Decoration
  • Ribbon
  • Gold dust


  1. In a large bowl, roughly brake up biscuits into different size pieces. Add in chopped up crunchies and malteasers.
  2. Melt chocolate and butter together in the microwave in short 30 second blasts till melted.
  3. Leave to cool for 5 minutes then very gently fold in your condensed milk till just combined. (Over mixing may cause splitting)
  4. Add your chocolate mix into your dry ingredients and fold till all biscuits are coated.
  5. Press mix into your pudding bowl. After each spoon press in mixture down as much as possible to stop air bubbles forming.
  6. Flatten out your mix as much as possible at the top of the pudding bowl. You want this as flat as possible or you will have a wonky pudding when you remove it from the mould. (Using a potato masher can help you press down to create a flat surface)
  7. Set in the fridge for 3-4 hours or overnight.
  8. Remove your pudding from the bowl onto your serving board. This can easily be done by pressing and squeezing the mould. If you are having any difficulty, run a knife around the rim of the bowl to create an air gap or dip the bottom of the mould into hot water for a few seconds.
  9. Roll our your white fondant and cut a drip shape (Or use Sugars Sisters drip cutter mentioned above)
  10. Gently place on top of your pudding. The condensation will help it stick.
  11. Decorate with anything you wish. I used a Santa ornament and some holly made with red and green fondant. I also use some gold dust on mine.
  12. Add a ribbon around the bottom of your pudding securing with a little tape.
  13. Take a snap and Enjoy!! This will last a few weeks in and airtight container. (Once cut, biscuits at the cut section may become a little softer).

If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes

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