Rocky Road Christmas Pudding - Chocolate Biscuit Cake
#RockyRoad #Pudding #BiscuitCake
Rocky Road Christmas Pudding Recipe
If you have any questions please leave me a comment and I will get back to you as soon as possible. Happy Baking!
TIMINGS:
• Prep Time: 30 mins.
• Cooling Time: 6 hours.
• Total Time: 6 hours 30 mins.
SERVINGS:
• Serves 12 people.
INGREDIENTS:
• 3 cups (500g/17 ½ 4oz) Milk and Dark Chocolate
(I use 100g Dark and 400g Milk).
• ¾ cup + 1 tbsp (180g/6 oz) Unsalted Butter.
• ½ cup + 1 tbsp (180g/6 oz) Golden Syrup.
• 4 cups (360g/12 ½ oz) Biscuits
( I use 90g each of digestive, rich tea, gingernut and Biscoff).
• 20 Maltesers/Whoppers
(could also use Rolos, Minstrels, M&M’s, Marshmallows).
• 2 Small Crunchy Bars (or bars of your choice).
To Decorate:
• Small pack of Ready To Roll Fondant Icing.
• Cornflour (To Dust).
• Red and Green Gel Colouring.
METHOD:
1. There is no need to grease the 2Ib plastic pudding bowl but if you are making this in a 2IB loaf tin/cake tin line with greaseproof paper.
2. Place the chocolate, golden syrup and butter in a medium-size bowl and melt over a saucepan of warm water.
3. Break the biscuit up with the bottom of a glass or a rolling pin. You want a mix of chunks and crumbs.
4. When the chocolate mixture is melted begin to add the crushed biscuits a little at a time making sure the biscuits are fully coated.
5. When all the biscuits are mixed in, add the Maltesers and chopped crunchies (or whatever chocolate bars you are adding) and mix to combine. It’s important to keep to the measurements mentioned in the recipe as you want a nice wet mixture.
6. Now you can start adding the mixture to the pudding bowl. Add a little and using a potato masher push the mixture down. You can also use your hands just make sure to wear a plastic glove.
7. As you add layer by layer push it down and out to the edge until the pudding bowl is full. This helps to prevent holes and will give a nice smooth finish to the outside of the cake.
8. Place in the refrigerator overnight to set.
9. Remove from the refrigerator and turn out onto a work surface and bang a few times to remove. If you have problems removing it, pour some water over the outside of the bowl to loosen it.
10. Decorate with fondant icing - there are lots of templates available online to get the drippy effect of snow and antlers.
11. Mmm Scrummy!!!
STORAGE:
• This chocolate biscuit cake will keep for 4-5 weeks if kept in the refrigerator.
• It can be frozen but you must wrap it in parchment paper, cling wrap and tin foil and can store it for up to 3 months.
• Note the biscuits can lose some of their texture when frozen.
TIPS:
If you wish you can make smaller 1Ib puddings - this quantity will make 2.
You can use whatever biscuits you like just as long as you don’t use more than 360 grams as you want the mixture to be nice and wet so that you get a nice smooth finish on the outside when it’s set.
There are so many options when it comes to what chocolate bars you add to the pudding - I also like Kitkat, Rolos (freeze solid before adding), picnic etc. You can also use mini marshmallows, raisins, glace cherries. I hope you enjoy this rocky road Christmas pudding
#Xmas #Christmas #Dessert
How to Make Homemade Chocolate Pudding Recipe
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Learn how to make this delicious homemade chocolate pudding in just minutes using Magic Mix. Magic Mix is a simple mix of powdered milk, flour, and butter which will allow you to make cream soups, gravy, and yes...pudding! You can also make this vanilla pudding by simply omitting the cocoa powder. As you can tell, this chocolate pudding is creamy, smooth and exactly how pudding should be...which is a million times better than the boxed stuff. Go ahead and give it a try, this chocolate pudding recipe is bound to be your family's new favorite recipe.
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How to Make Individual Sticky Toffee Pudding Cakes
Test cook Keith Dresser makes a foolproof recipe for Sticky Toffee Pudding Cakes.
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Indulge in Rich & Decadent Homemade CHOCOLATE PUDDING in 10 minutes (Old-Fashioned Recipe)
#chocolate #pudding #puddingrecipe #chocolatepuddingrecipe
Old-Fashioned CHOCOLATE PUDDING you'll not stop eating!! DELICIOUSLY ADDICTIVE!! Recipe below...
CHOCOLATE PUDDING
(Makes 4-6 servings)
1/4 cup unsweetened Cocoa
2/3 cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups whole milk
2 Tablespoons butter, cubed
1 teaspoon pure vanilla extract
1. In a 2-quart sauce pan add cocoa, sugar, cornstarch, and salt. Whisk or stir well together. Gradually add milk while whisking or stirring.
2. Cook mixture over medium heat, stirring constantly, until mixture boils; boil and continue whisking or stirring for 1 minute. Remove from heat; whisk/stir in butter and vanilla.
3. Equally pour into individual dessert dish or pour into a medium bowl.
4. To avoid a skin from forming on top of pudding, press plastic wrap directly onto surface.
5. Serve warm or refrigerate for up to at least 2 hours to set.
6. Garnish with berries and/or whipped topping, optional.
TIPS: Store covered in the refrigerate up to 3 days!!
~~~ENJOY your homemade CHOCOLATE PUDDING~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Double Chocolate Fudge Cake | The Self Saucing Chocolate Pudding Cake
How to make a self-saucing chocolate pudding cake using simple everyday ingredients. This chocolate cake recipe is easy to make and the instructions are extremely easy to follow, allowing you to make this recipe with full confidence. Please enjoy.
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Serves - 4-6 People
Ingredients -
Cake Batter -
150g (5.2oz) - Plain All-Purpose Flour
165g (5.8oz) - Caster Sugar (Fine Sugar)
8g (0.3oz) - Baking Powder (Do Not Use Bicarb Soda or Baking Soda)
20g (0.7oz) - Dark Cocoa Powder
2.5g (0.1oz) - Sea Salt Flakes
170g (6oz) - Full Fat Milk
70g (2.4oz) - Unsalted Butter, Melted + 1 Tbsp For Greasing
5g (0.2oz) - Vanilla Extract
150g (5.2oz) - White Chocolate Chips (Optional)
Chocolate Self Sauce -
105g (3.7oz) - Caster Sugar (Fine Sugar)
85g (3oz) - Brown Sugar
20g (0.7oz) - Dark Cocoa Powder
310ml (310g) - Boiling Water (Links Above)
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???????? Classic French Chocolate Pudding Recipe: Crème Au Chocolat, So Silky And Rich.(Gluten-Free, ASMR)
Hello friends! Today we're going to share with you how to make a super silky and rich dessert: Classic Petit Pot French Pudding (Crème Au Chocolat).
If you're looking for a delicious and super easy chocolate dessert, or you are searching for a way to use up your egg yolk, then you must try this recipe. We recommend this french pudding strongly, it’s really delicious, you'll be amazed how the simplest ingredients can make such a rich and creamy texture. By the way, it’s gluten-free.
This french pudding is rich, creamy and wonderful. The silky and rich texture is a little like chocolate mousse and chocolate custard. Chill in the fridge for at least 2 hours or overnight before serving is the best way to enjoy it. A tasty addition is to top with a dollop of whipped cream and garnished with some chocolate shaving. This recipe’s idea is from French chef Joël Robuchon, but we’ve reduced the amount of sugar and added rum to make it more flavor. Hope you like. Enjoy. :)
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make Crème Au Chocolat French Pudding
Here is the Crème Au Chocolat French Pudding Recipe
☞ Yield: Serve 5, we use 140ml pudding cup
✎ Ingredients
milk 150ml
whipping cream 200ml
70% bittersweet chocolate 100g
egg yolk 3
granulated sugar 60g
rum 5g
*You can garnish with whipped cream and shaving chocolate
✎ Instructions
1. Cut the chocolate into small chunks.
2. In a saucepan, slowly cook the whipping cream and milk over medium-low heat, and stir continuously until simmer but not boiling. Remove from heat.
3. Add chocolate chunks into the saucepan, stir occasionally until the chocolate is melted and the mixture is smooth and fully incorporated.
4. In a large mixing bowl, add 3 egg yolks, sugar and rum ,whisk together until mixed well.
5. Pour 1/3 chocolate mixture into the egg mixture, gently whisk.
6. Slowly add the rest of the chocolate mixture while continuously whisking.
7. Sieve the mix into a jug. Then fill the pudding mixture to 2/3 height of the cup. It’s about 80ml.
8. Next, fill room temp water into the baking dish to the level of 1/2 of the height of the chocolate mixture.
9. Preheat the oven to 160C, bake for 35~40 minutes.
10. Once baked, carefully remove the cups from the baking dish. Let cool completely before covering with wrap and refrigerating.
11. Chill for at least 2 hours before serving or overnight. For serving, you can top with whipped cream and chocolate shaving.
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Chapter:
00:00 opening
00:34 Ingredients
01:09 Chocolate, cook milk and whipping cream
03:02 make chocolate ganache
03:51 make chocolate pudding mixture
06:28 water bath
07:46 baking temp and time
07:53 taste
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#FrenchDesserts
#easydessert
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