*This post may contain affiliate links. Please see my disclosure for more details!*
A No-Bake Chocolate Rocky Road Christmas Pudding – a fun alternative for those who want something Chocolatey for Christmas!
So… confession time. I don’t really like Christmas Pudding. Like… not at all. I don’t want to scare anyone off by saying this, but I thought I would be honest.
This is the reason why, at the moment, I don’t have a Christmas pudding or Christmas cake recipe on my blog – as I just don’t want to bake it! Maybe in the future, that may change.. but at the moment, it’s a no from me.
However, this is where this recipe comes in. I am all for everyone having a Christmas pudding if they want it and like it, but for me? I want something delicious and full of Chocolate… so why not make a Chocolate Christmas pudding?!
Or better yet… why not make a No-Bake Christmas Pudding to make it even easier! That is where the Rocky Road Christmas Pudding is born. Now, I definitely did not invent this idea, so don’t think I am saying I have… but this is my own version.
There is no reason why you can just make a batch of Rocky Road and set it in a bowl, splodge some white chocolate on top, and then decorate it ever so slightly! It is so easy to buy a pudding for Christmas, but as I adore Rocky Road, and I wanted something slightly different… I thought I would make this!
For the Rocky Road itself, I basically followed along the lines of my other Rocky Roads such as my classic rocky road, and my Christmas Rocky Road. The mixture of Milk or Dark Chocolate, with golden syrup and butter, makes a smooth and delicious chocolate mix, that is much easier to cut than just chocolate on its own!
As this is a bake that you would have to serve, it’s much easier to use a mix like this, so that you don’t have to hack at the bake with a knife. You can cut it much more easily, and it also tastes very delicious!
For the filling, it’s basically up to you. I used a mixture of Digestives, Amaretti Biscuits, Mini Marshmallows, Glacé Cherries, and some Raisins.. but I get a lot of you don’t like Raisins. But you get the idea!
Add in Maltesers, use just Digestives, use just Amaretti Biscuits… so on. You can really customise this to be your ideal Rocky Road Christmas Pudding, and that’s the charm of it! It’s an easy and versatile bake.
For the decoration, I literally just used White Chocolate melted and poured on top to get a more natural effect – but that again is up to you. For the Holly, I used green candy melts and some red sweets, but you can do this however you fancy!
Check out the recipe below, and the links to the bits and bobs I used! x
A No-Bake Chocolate Rocky Road Christmas Pudding - a fun alternative for those who want something Chocolatey for Christmas!
- 125 g Golden Syrup
- 125 g Unsalted Butter
- 200 g Milk Chocolate
- 200 g Dark Chocolate
- 100 g Mini Marshmallows
- 150 g Digestives
- 150 g Amaretti Biscuits
- 100 g Glacé Cherries
- 100 g Raisins
Line a bowl of your choice with clingfilm - you want to make sure it's all covered to it's easy to get out! I use a small/medium metal bowl as it's the perfect size/shape!
Chop your chocolate up finely and leave to the side.
Chop your digestives/amaretti up into a bowl, and add the marshmallows, raisins, cherries.. whatever you fancy using!
In a pan, add your 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 - but 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 bowl of goodies and mix well.
Pour into the lined bowl, and press down and set in the fridge till solid - I say it takes a few hours really, but check as you go! You can always leave it overnight to set!
Once the 'Pudding' has set, decorate!
I added on some red M&Ms for the berries, and left it to set.
I then melted my white chocolate and poured it onto the pudding for the topping, and then added on the 'holly leaves' and spritzed it with some edible gold glitter for a beautiful effect!
- This beauty is just a glorifed traybake in a bowl - but I love it!
- It will last for one week or so - and I kept it at room temperature!
- If you want to use all Milk Chocolate, I would use 500g.
- If you want to use all Dark, still use 400g.
- I recommend using these products for this bake:
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.