To celebrate tonight's final of the GreatBritishBakeOff, the Ambassador's Head Chef has put together a recipe which is bound to get us all in the festive spirit 🇬🇧🍰👨🍳
Will your version of our Christmas Pudding Chocolate Biscuit Cake, be worthy of a Hollywood handshake? 🤝
Great British Ingredients:
150g Abernethy Butter from Co. Down
225g Lyles Golden Syrup
300g Cadbury's Bournville dark chocolate
150g Cadbury's Dairy Milk chocolate
150g Cadbury 's white chocolate
375g Scottish shortbread
50g golden raisins
50g dried cranberries
2 measures of Welsh whiskey
50g chopped brazil nuts
Method:
1) Soak cranberries and raisins in whiskey(or orange)overnight
2) Line pudding basin with cling film
3) Melt butter and golden syrup together
4) Add dark chocolate and stir until melted allow to cool at room temperature
5) While chocolate mix is cooling break up milk chocolate and 75g of white chocolate and the shortbread into a glass bowl
6) Add melted chocolate mix to the dry ingredients and soaked fruit and mix well
7) Transfer mix to the pudding basin and tap the bottom to release any air trapped inside
8) Refrigerate for at least 24 hours
9) Melt the remaining white chocolate in a heatproof bowl over a pot of simmering water taking care the bottom of the bowl doesn’t touch the water
10) When melted take off the heat and spread evenly on a sheet of baking paper wide enough to cover the top of your pudding
11) Remove pudding from the bowl
12) When the white chocolate has almost set place it on top of the pudding and return to the fridge
13) Take out 3-4 hours before you wish to serve
