Baker Jane Dunn rustled up a ‘genius’ chocolate alternative to the classic Christmas pudding (Image: Getty)
Celebrity Jane Dunn, also known as , has taken holiday season desserts to a delectable new height by reimagining the classic pudding.
With a decade of experience in food blogging and development, Jane is offering a scrumptious twist on the festive treat this year.
The baker shared a chocolate-packed alternative to the traditional festive dessert, well-known for its staples like raisins, currants, mixed peel, and rich spices, which not everyone favours.
Jane’s innovative take maintains the iconic look of Christmas pudding – yes, including the festive holly decoration – but says cheerio to the fruits and typical spices.
She uses chocolate and the beloved rocky road combination to craft the pudding’s famed dome shape.
The pudding is made entirely from chocolate – with no baking needed (Image: Getty Images/iStockphoto)
What’s more, this dessert marvel requires no baking whatsoever.
In one of her video, Jane reveals just how simple crafting this pudding can be. Her chocolatey creation has garnered tonnes of admiration, amassing nearly 200,000 views recently, reports
Ideal for those usually averse to traditional Christmas pudding, one viewer enthused, “This is a Christmas pudding I can get behind.”
Kerry chimed in with praise saying, “This is genius! I might make smaller ones to give as gifts!”
Another admirer noted, “Love the look of a Christmas pudding but not the taste. This is a great alternative,” while Lizzy recounted, “I made this last year and it went down so well! Will definitely be making it again this year.”
To create Jane’s chocolatey twist on a Christmas pudding, follow these steps. The full can also be found on
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Rocky Road Christmas Pudding
Ingredients
- 125g golden syrup
- 125g unsalted butter
- 200g milk chocolate
- 200g dark chocolate
- 100g mini marshmallows
- 150g digestives
- 150g amaretti biscuits
- 100g glacé cherries
- 100g raisins
Decoration
- 100g white chocolate
- 75g unsalted butter
- 150g icing sugar
- Green food colouring
- Red M&Ms
Method
Line a bowl of your choice with clingfilm – you want to make sure it’s all covered so it’s easy to get out. Jane used a small/medium metal bowl.
Chop the chocolate up finely and leave to the side. Then chop the digestives and amaretti biscuits into a bowl, and add the marshmallows, raisins and cherries.
In a pan, add the butter and syrup and melt until the butter has melted fully – take the pan off the heat and add in the chocolate. The heat of the butter/syrup should melt the chocolate so it should be fine as it’s finely chopped.
If you find you have lumps of chocolate left then put the pan back on the heat briefly to melt the mixture fully. Pour the chocolate mix into the dry ingredients and mix well.
Pour into the lined bowl, and press down and set in the fridge for a few until solid, or leave it in the fridge overnight. You can check the firmness as you go.
Once the ‘pudding’ has set, decorate. Melt the white chocolate and pour it on top of the pudding for the topping, and let it set in place.
Cream together the unsalted butter and icing sugar until smooth, then add the green food colouring. Pipe the buttercream onto the pudding to mimic holly leaves.
Top with some red M&Ms for the berries, and leave it to set. Serve and enjoy!
The pudding can be kept in the fridge or at room temperature for four to five days. It can also be frozen.