Rocky Road Christmas Pudding
Not a fan of traditional, stodgy Christmas pudding? This year, go against convention and shake it up with this delectable vegan Rocky Road Christmas pudding!
Studded with gingersnaps, mini vegan marshmallows, cranberries and dates, this festive take on two classic British desserts tastes as good as it looks!
Total Time: 3 hours 10 minutes
Prep Time: 10 minutes, plus 3 hours set time
Servings: 8
Rating:
Total Time: 3 hours 10 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 31.25 31.25 g dark chocolate
- 17.5 17.5 g golden syrup
- 10 10 g dairy free butter
- 0.125 0.125 Tbsp nush almond cream cheese
- 15 15 g ginger snaps or gingerbread men (broken into small chunks)
- 11.25 11.25 g chopped pistachios
- 15 15 g vegan mini marshmallows
- 6.25 6.25 g dried cranberries
- 6.25 6.25 g chopped dates
- 0.1875 0.1875 tsp orange extract (optional)
- To decorate:
- Nush yoghurt
- Glace cherries
- Icing ivy or fresh mint leaves
Method
- Begin by melting the dark chocolate and butter and then combine with golden syrup, cream cheese and orange extract if using.
- Once smooth add the broken biscuit chunks, chopped pistachios, marshmallows, cranberries and chopped dates. Combine.
- Next line a pudding bowl or bowl of choice with some cling film ensuring there is enough that overhangs. This will help to get the pudding out of the bowl once it’s set.
- Pour the mixture into the bowl a bit at a time making sure you press the mixture down firmly.
- Repeat until the bowl is full, cover in more cling film and place in the fridge to set for a few hours.
- When set and ready to serve carefully remove from the bowl using the clingfilm.
- Remove the clingfilm and add the yoghurt on top. Decorate with icing ivy and glace cherries, slice and enjoy.
Loved this vegan gingerbread loaf recipe?
Discover our pick of the best vegan Christmas recipes here.
