Hey guys! Im obsessed with chocolate orange so this had to be done!! I absolutely love this recipe. Its super christmasy and the perfect Christmas dessert. I love the addition of the ginger biscuits, they work perfectly with the orange chocolate.
This recipe dosen’t have to be made into a Christmas pudding. It can be set into anything you wish! A loaf tin, a cake tin, individual moulds. It could be used as an ordinary cake. Just multiply the recipe if you are using a larger cake tin.
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- Sugarsisters.ie. 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.
If you have any questions Dm me on Instagram. Happy Baking! <3 Check out my Reel on Instagram for a cook along video!
Terry’s Chocolate Orange Pudding Biscuit Cake
Prep time: 20 minutes
Chill time: 3-4 hours (Overnight is best)
- 150g Dark chocolate
- 150g Terrys Chocolate orange
- Zest of one large orange
- 150g Condensed milk
- 150g Butter
- 360g of your fav biscuits ( I used equal parts ginger nuts, gingerbread digestives and plain digestives-120g of each)
- 2lb pudding bowl
- Orange fondant
- Gold dust
- Terry’s Chocolate Orange segments
- In a large bowl, roughly brake up biscuits into different size pieces.
- Melt chocolate and butter together in the microwave in short 30 second blasts till melted.
- Leave to cool for 5 minutes then very gently fold in your condensed milk till just combined. (Over mixing may cause splitting)
- Add your chocolate mix into your dry ingredients and fold till all biscuits are coated.
- Press mix into your pudding bowl. After each spoon press in mixture down as much as possible to stop air bubbles forming.
- 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)
- Set in the fridge for 3-4 hours or overnight.
- 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.
- Roll our your fondant and cut a drip shape (Or use Sugars Sisters drip cutter mentioned above)
- Gently place on top of your pudding. The condensation will help it stick.
- Decorate with anything you wish. I use segments, gold dust, blue ribbon and the sticker from the top of the chocolate orange.
- Add a ribbon around the bottom of your pudding securing with a little tape.
- 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