Rocky Road No Bake Christmas Pudding

  • For the Amaretti biscuits: (optional you could buy these) 85g Whitworths Ground Almonds
  • 1 egg white
  • 85g caster sugar
  • 2tsp Amaretto liqueur
  • For the Pudding: 100g Whitworths Little Jewel Cranberries
  • 50g Whitworths Californian Walnuts, chopped
  • 200g butter, softened
  • 140g icing sugar
  • 60g cocoa powder
  • 150g dark chocolate
  • 60g semi-skimmed milk
  • 1tbsp Amaretto liquer
  • Amaretti biscuits (as above, or 100g bought ones!)
  • 50g mini marshmallows
  • For the Topping: 25g Whitworths Little Jewel Cranberries
  • 20g butter
  • 100g mini marshmallows
  • 20g double cream
  • 25g pistachio nuts, unsalted, chopped

Ready… Steady… Bake…

  • For the Amaretti biscuits... preheat your oven to 170ºC/Fan 160ºC/Gas Mark 3 then line a baking tray with parchment.
  • Whisk the egg white to stiff peaks then fold in the almonds, sugar and Amaretto liquer. Place small ‘blobs’ onto the tray then bake for 8-10 minutes until golden then set aside.
  • Meanwhile place the butter into a bowl, then sift in the cocoa and icing sugar. Cream together until light and fluffy.
  • Melt the chocolate in the microwave (or over a pan of boiling water) then stir into the butter mix.
  • Stir in the Amaretto and milk.
  • Break up the Ameretti biscuits into chunks, then stir into the chocolate mix.
  • Add the cranberries, marshmallows and walnuts then line a pudding basin with cling film.
  • Pour the mix into the lined bowl then place in the fridge for at least 3 hours (or overnight).
  • Once pudding is set, turn out onto a plate then prepare the topping...
  • Melt the marshmallows, butter and cream in a saucepan over a low heat, stirring continuously.
  • Allow to cool for a minute before pouring over the pudding, decorate with the cranberries and pistachio nuts and serve.
Print recipe
  • 40 minutes
  • Chill for at least 3 hours (or overnight)
  • Makes 10