AuthordanieldiverChristmas pudding doesn't get much easier than this. I rarely make a proper Christmas pudding anymore as I'm the only one that eats it instead I make this chocolate rocky road version. That is so simple and doesn't require any baking. It also last for ages so is great should you have anyone drop in over the Christmas period.
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Line a pudding bowl with cling film and set aside until required. Break the chocolate into a large mixing bowl and add the butter and golden syrup. Melt in the microwave by giving 30 second blast mixing between each. Then set aside.
Place the biscuits and Brazil nuts into a large sealable food bag and bash with a rolling pin to break up. The aim is to have some larger chunks and some crumbs. Pour into the bowl of chocolate and add the malteasers, and marshmallows. Stir to coat everything with the chocolate.
Fill the cling film lined pudding bowl press the mixture down firmly with a spatula to form a flat surface, which will be the puddings base when turned out. Refrigerate for 6 hours or over night before turning the pudding out onto a plate or cake stand.
For the drippy icing melt the white chocolate in the microwave by giving 30 second blasts and mixing between each until fully melted. Pour over the pudding, using the back of a spoon push some of the chocolate to the edge until it begins to run down the sides of the pudding. Before the white chocolate sets top with a sprig of holly.