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
Holiday Hustle & Hosting! Special Memories, Baking, Wrapping, Costco Haul, Hot Cocoa Board, & More
Hey party people! thanks so much for hanging out with me while we round out the holiday season with this holiday hustle video! I got everything I needed to be completed! Finished wrapping some Christmas gifts, we made some memories, and I made a holiday breakfast/brunch, simple style! I shared a Costco haul, super fast - and we hosted Christmas eve with a special visitor! What a special holiday season this was and I'm so happy to have shared bits and pieces of it with you! Thank you for being a friend and being here for all of it! Cheers to 2023!
Best,
Kim!
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Thank you so much for watching! Lots of Christmas goodies to be made this week!
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*Pricing*. I will be charging $3 for these! :)
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How to make Christmas Chocolate Log Cake “Bûche de Noël au chocolat”
Merry Cacao-mas! ∴∵ゞ(´ω`*) ♪
In this video, I will show you how to make popular Christmas roll cake, “bûche de Noël” with extra chocolate.
Roll cake itself is very easy to make.
KuriBocchi…. Means spending Christmas alone.
Thank you for translating the subtitles and video descriptions.
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■ Roll batter（Baking sheet pan size：240x275）
Whole egg (MS~LL) : 3
Granulated sugar: 55g
Flour: 30g
Cocoa powder: 20g
Milk: 15ml
Melted unsalted butter: 20g
[Instructions]
1. Place a parchment paper on a baking sheet pan.
2. Prepare hot water
3. Mix the whole eggs and the granulated sugar in a bowl
4. Beat with a hand mixer
5. Mix the flour and the cocoa powder, and sift it into ingredient 4
6. Mix 5 gently with a whisker
7. Pour the milk and melted unsalted butter into 6
8. Once the shiny top coat appears, pour the batter in and let the air bubbles out by tapping it on the table
9. Bake in the oven at 180℃ for 15 minutes
10. Remove the parchment paper after the cake has cooled down
11. Brush the cake with the syrup
■Syrup
Water 50ml
Granulated sugar 25g
Brandy 15ml
[Instructions]
1. Add all the ingredients in a pot
2. Brush the cake with the syrup
■ Frosting
1. Cream : 100ml + 100ml Total200ml
2. Chocolate: 50g
[Instructions]
1. Chopped the chocolate and place in a bowl
2. Warm the 100ml of cream and pour into 1
3. Add cold the 100ml cold mink to 2
4. Place 3 in ice water and whisk
Beginners Christmas card idea/Festive Hot Chocolate watercolour
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Hello and welcome to my channel,
I need to make Christmas cards for my friends and family, and now its November I better get on with it. So, I thought I’d film this and share it with you. Last year I made a painting in my sketchbook, and I thought it might make a fun card. I hope this gives you some inspiration, but I have some other ideas, so I'll share those once I've painted them.
This is fairly simple to paint, so would suit beginners. It’s best to keep the painting simple, to make it easy to repeat, if making Christmas cards. You could always just add this to your sketchbook like I did last year.
Materials:
Hahnemuhle, Britannia cold pressed watercolour paper 140lbs
Schmincke Akademie 24 pan set - with 2 custom colours added
Mixture of brushes, all synthetic
White Gel pens - Sakura
Painters tape
2H pencil
Anita's A5 Quality white cards and envelopes - cut into two smaller cards
FESTIVE EVENING | Getting Ready For Christmas | Baking | Hot Chocolate | Presents | Becki Babbles
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