Terry’s Chocolate Orange Pudding Biscuit Cake

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)

Servings: 12-16


  • 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

Optional decoration

  • Orange fondant
  • Ribbon
  • Gold dust
  • Terry’s Chocolate Orange segments


  1. In a large bowl, roughly brake up biscuits into different size pieces.
  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 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 use segments, gold dust, blue ribbon and the sticker from the top of the chocolate orange.
  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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