Tag Archives: chocolate biscuit cake

Chocolate Biscuit Christmas Pudding


I don’t like dried fruit, or Christmas spices, therefore I don’t like Christmas pudding. My husband makes it every year and the smell of it makes me gag! Well if you’re anything like me, you’ll like this alternative Christmas Pudding, made from Chocolate Biscuit Cake. This has proven very popular this year! Here’s a rough guide on how to make one.


You will need:

Mixing Bowl

  • Spoon
  • 2 pint pudding bowl
  • Rolling Pin
  • Sharp Knife
  • Holly cutters (optional)
  • small paintbrush

Ingredients – Pudding

  • 375g biscuits, all digestive or a mixture of a few types
  • 225g milk chocolate 
  • 225g dark chocolate (break the chocolate into squares) 
  • 150g butter (chopped into small cubes)
  • 225g golden syrup
  • 100g marshmallows/rolos/malteasers or whatever


Ingredients – Decoration

  • Ready-to-roll icing in white (250g), green and red.
  • Icing sugar or cornflour to dust
  • Edible glue, water or clear alcohol (vodka)



  1. Grease the pudding bowl well with butter. (This really helps the pudding to come out of the bowl easily when set).
  2. Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
  3. Melt the chocolate, butter and golden syrup together.  Do this slowly over a saucepan of hot water, or at intervals in the microwave. Stir it lots and remove it from the heat before it’s fully melted and keep stirring until it’s smooth. 
  4. If you want your pudding to have a nice shiny appearance, spread a little of this mixture around the inside of the pudding bowl. You can also reserve a little of it to make the top of the pudding smooth (which will be the bottom!)
  5. Mix the melted mixture with all the bicsuits. Don’t add your chosen extra ingredient yet.
  6. Pour 1/3 of the mixture into the greased pudding bowl and push down well with a spoon or potato masher. Bang the bowl on the counter to ensure there are no holes in the sides of the pudding. 
  7. Place half of your malteasers etc on top of this mixture, evenly spaced. 
  8. Repeat Steps 6 &7 until the bowl is almost full. 
  9.  If you reserved any of the chocolate/butter/syrup mix, pour it on the top now.
  10. Put it in the fridge to set overnight. If the pudding will not come out easily, pour some warm water over the outside of the bowl.




  1. Dust your worksurface with icing sugar or cornflour and roll out the white icing to your desired thickness.
  2. There are two ways to do the white icing; flat, or on the bowl.
  • For the flat method, you can make a template from a piece of card to help. Put the template on top of the icing and cut around it using a roller cutter or sharp knife. Lay the cut icing on top of your pudding and smooth it down using your hands.


  • For the bowl method, dust the outside of your pudding bowl with icing sugar or cornflour. Lay the uncut icing on top of the bowl, and smooth it down using your hands. Using a roller cutter or sharp knife, cut out your desired design. Lay the cut icing on top of your pudding and smooth it down using your hands.




3. For the Holly, you also have options. You can use plunger cutters (pictured below), which are handy because they are easy to use and do the veining on the leaves for you. I found them a little too small for a 2 pint pudding, so I used a holly cookie cutter instead. I did the veining on each leaf with a vening tool, but you can use a sharp knife either. The third option is to cut it by hand. I would advise making a template from card first, so that all your leaves are the same size.





Roll out your green icing and cut your holly leaves using your preferred method. Attach them to the pudding with some edible glue, a tiny bit of water or clear alcohol.

This photo shows leaves made with a cookie cutter and a veining tool.20121222-215125.jpg



This photo shows holly leaves cut with a plunger. I put them on a smaller pudding.20121222-215131.jpg


4. Roll some holly berry balls using the red icing. Attach them to the holly leaves as before. Et voila! Chocolate Biscuit Christmas Pudding! Slice and enjoy!



PS. This will keep for a few weeks (if it lasts that long).

PPS. Individual puddings make great gifts. I used yogurt cartons and baby food bowls instead of pudding bowls. Wrap them up with some cellophane and Christmas ribbon.

PPPS. I also make a mint version of this. Use some mint flavored dark chocolate and some mint aero bubbles, after eights (frozen), mint matchsticks and/or viscount biscuits in place of the malteasers. 


– Dee x




Smartie Kids

I made this cake for a kids birthday party recently using my favourite Chocolate Biscuit Cake recipe.  I usually top this with malteasers, but I wanted to add some colour so I used Smarties instead.  The cake wasn’t very deep so I cut the chocolate fingers in half before sticking them on.

This recipe is a little too rich for kids, so I made them all their own mini-cake instead.  Very simple, just digestive or rich tea biscuits, spread with a little melted chocolate and topped with mini smarties.  These went down a treat!


Chocolate Biscuit Cake Recipe

I’ve noticed that a lot of the views of my blog come from people searching for chocolate biscuit cake recipes and ideas. I’m going to share the recipe that is tried and trusted by my mother and I. It has been served at many an occasion!

This cake is quite easy to make but is always a winner. Good quality chocolate is the key. I use Callebaut Belgian chocolate. You can make as a loaf, or a round or square cake tin. This recipe will do a small loaf. For a 6 inch round cake, double the recipe, and for an 8 inch round cake, triple the recipe, and for a 10 inch round, use 4 times the recipe.

Best Chocolate Biscuit Cake


  • 250g biscuits, all digestive or a mixture of a few types
  • 150g milk chocolate
  • 150g dark chocolate
  • 100g butter
  • 150g golden syrup
  • 75g marshmallows/raisins/malteasers or whatever


  1. Break half the biscuits into small pieces. Make the other half into fine crumbs using a blender or put them in a sandwich bag and bash with a rolling pin.
  2. Melt the chocolate, butter and golden syrup together.
  3. Mix the melted mixture with all the bicsuits and your chosen extra ingredient. Pour into a loaf tin and top with an extra 150g melted chocolate (optional).

For a special occasion, you can decorate the cake with Cadbury’s Chocolate Fingers and Malteasers. Attach the fingers and malteasers with chocolate ganache or buttercream. For an 8 inch cake you will need 3 packets of Chocolate Fingers (1 of each milk, dark and white) and one large bag of malteasers.

If you have a lot of mouths to feed and you really want the ‘Wow’ factor, you can do a double tiered cake.


Ultimate Chocolate Biscuit Cake

My mother offered to make this cake for her friend’s 40th Wedding Anniversary, and only afterwards remembered that she would be on holidays. Daughter to the rescue!
This is a 2 tier chocolate biscuit cake from a tried and trusted recipe. The sides are covered with chocolate buttercream and dark, milk and white chocolate finger biscuits. The tops have melted chocolate and malteasers. Chocolate overload!

Find the recipe HERE.

PS I can’t take credit for the idea, but it’s a great one to have to hand as it’s easy to do but very effective.