Chocolate Biscuit Christmas Pudding

Ingredients

• 500g digestive and rich tea biscuits (or similar)
• 100g butter
• 100ml golden syrup
• 75g caster sugar
• 50g plain or dark chocolate
• 1 large packet of malteasers (share pack works best here)
  

Method

Take 2 large heavy duty sandwich bags and put one inside the other. Fill the inner bag with the biscuits and channel the anger in your life at the moment batter the bejeepers out of it with a rolling pin or wooden spoon.

Get a big heavy bottomed saucepan, stick it on top of a weighing scales and measure out the butter, golden syrup, caster sugar and chocolate directly into the saucepan. Put the saucepan on a medium-low heat on the hob and stir occasionally.

Line a pudding bowl really well with cling film.

Once the contents of the saucepan have turned to a liquid and the sugar has completely dissolved, pour in the crumbled biscuits. Stir well until they are well coated with the liquid. Take the coated biscuit mixture and press it firmly into the lined pudding bowl along with the malteasers; layer by layer.

Cover the pudding bowl and chill for at least 4 hours before decorating with melted chocolate and serving. Alternatively, this recipe will freeze well for up to 1 month so it’s a great one to make well ahead of the big day!