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Now You’re Cooking!


25 Chocolate Biscuit Christmas Pudding Learning Intentions


✰ Use a variety of preparation and cooking techniques to make this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Demonstrate creative skills in serving this dish attractively.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


Equipment Serves: 6–8


30 mins + setting


+ decoration time


An overnight set (two nights max.) and decoration time (1 hr) is needed.


Ingredients 150 g butter


75 g caster sugar 160 g golden syrup 100 g drinking chocolate


325 g biscuit (mixture of rich tea, digestive and Maltesers)


OPTIONAL: 3 squares white chocolate/handful marshmallows/30 g hazelnuts/30 g raisins/ 1 Crunchie bar


TO DECORATE:


fondant icing (colour[s] of your choice) and icing sugar


Chopping board(s) (colour-coded), sharp knife, weighing scales, pudding bowl (or similar), cling fi lm, mixing bowl, saucepan, metal spoon, wooden spoon, cake board, rolling pin, decorating tools such as cutters (if available), cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Weigh and measure all ingredients.


3. Line the pudding bowl with two layers of cling fi lm. Press this well into the bowl.


4. Break the biscuits or chop them into uneven-sized pieces. Do this over the mixing bowl to catch all the crumbs. Add the Maltesers and other optional ingredients (except white chocolate, marshmallows or Crunchie bar, if using) to the mixing bowl.


5. Add the butter, sugar, syrup and drinking chocolate to a saucepan and melt over a medium heat, stirring constantly so that the mixture doesn’t split or burn, until fully melted.


6. Pour the melted ingredients into the mixing bowl and fold gently so as not to break up the biscuit mixture any further.


7. If using white chocolate or a Crunchie bar, roughly chop and add at this point. Add marshmallows (if using) at this point.


8. Pour the combined mixture into the pudding bowl and push it down well with the back of a metal spoon.


9. Cover with cling fi lm and set at room temperature overnight.


10. Once set, remove from bowl by tipping out the set mixture onto a cake board, and peel off the cling fi lm.


11. Dredge icing sugar onto the table. Roll the fondant out with a rolling pin to a thickness of a €2 coin.


12. Cover the pudding completely with the fondant. Using the remaining fondant icing and decorating tools, decorate your chocolate Christmas pudding in a Christmas theme.


13. Serve as is. This pudding will keep in an airtight container for a week.


100 UNIT 4


TOP TIP


This mixture can also be used to make rocky road. Just


spread it out flat in a baking tray, allow to set and then slice into bars to serve.


TOP TIP If using optional


ingredients, use less biscuit to prevent dryness.


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