Rocky Road Cheesecake Pudding Recipe for New Year

50 Minute Easy Rocky Road Cheesecake Pudding

50 mins Serves 10

Ingredients:

• 2 x 200g ready-made chocolate loaf or marble loaf cakes
• 225ml double cream
• 150g dark chocolate, finely chopped
• 2 tbsp golden syrup
• 50g white chocolate
• edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)

For the cheesecake filling

• 2 x 280g tubs full-fat cream cheese
• 200ml double cream
• 75g icing sugar
• 2 tsp vanilla bean paste or extract
• ½ orange, zested

For the rocky road

• 150g dark chocolate
• 75g butter
• 1 tbsp golden syrup
• 75g digestive biscuits
• 25g pretzel pieces
• 50g mini marshmallows

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Method

STEP 1

Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.

STEP 2

Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.

STEP 3

Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.

STEP 4

Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.

STEP 5

Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).

STEP 6

Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

Traditional British Christmas Pudding Dinner

20 hours 45 Minute Easy Tried and Tested Recipe for the Best Christmas Pudding

20 hours 45 mins Serves 8

Ingredients:

• 1 pound/450 grams dried fruit
• 1 ounce/25 grams candied fruit peel (mixed varieties, finely chopped)
• 1 small cooking apple (peeled, cored, and finely chopped)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 cup brandy (plus a little extra for soaking at the end)
• 2 ounces/55 grams self rising flour
• 1 teaspoon ground mixed spice
• 1 1/2 teaspoons ground cinnamon
• 4 ounces/110 grams suet (beef or vegetarian, shredded)
• 4 ounces/110 grams dark brown sugar
• 1/2 tablespoon lemon zest
• 1 tablespoon orange zest
• 4 ounces/110 grams fresh breadcrumbs
• 1 ounce/25 grams whole almonds (roughly chopped)
• 2 large eggs

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Instructions

1. Lightly butter a 2 1/2 pint pudding basin.
2. Butter a pudding basin
3. Place the dried fruits, candied peel, apple, and orange and lemon juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
4. Add dried fruit and brandy. Cover and let sit
5. In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, lemon and orange zests, breadcrumbs, and nuts and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
6. Add dry ingredients to another bowl and add dried fruit mixture
7. In a small bowl, beat the eggs lightly then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
8. Now is the time to gather the family for the Christmas pudding traditions.
9. Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle which will be useful when removing the pudding from the steamer. 
10. Add pudding mixture to pudding basin and cover with foil
11. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
12. Steam pudding in saucepan
13. Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer, and pour in a little extra brandy.
14. Remove pudding and let cool
15. Cover with fresh greaseproof paper and re-tie with string.
16. Cover pudding with paper and string
17. Store in a cool, dry place until Christmas day.
18. Traditional Christmas pudding, ready to serve

Storage and Reheating Tips

• The pudding cannot be eaten immediately; it does need to be stored in a cool, dry place and rested, then reheated on Christmas day. Eating the pudding immediately after cooking will cause it to collapse, and the flavors will not have had time to mature.
• On Christmas day, reheat the pudding by steaming again for about an hour. Serve with brandy sauce, brandy butter, or custard.
• Leftover Christmas pudding can be refrigerated or frozen (well wrapped) and then reheated by wrapping tightly in aluminum foil and heating through in a hot oven.

source: https://www.thespruceeats.com/traditional-christmas-pudding-recipe-435070