Rocky Road cheesecake pudding
We’ve blended two fascinating sweet treats – rocky road and cheesecake – to make this tempting make-ahead dessert, perfect for festive dinners.
- Prep: 45 mins
- Cook:5 mins
Plus at least 24 hrs chilling - More effort
Ingredients
Rocky Road Cheesecake Pudding Method
Step: 1 Rule a 2-litre pudding bowl with cling film, to cover the top later, leaving some overhanging. Thinly slice the cakes lengthwise (about 8-9 slices per cake) and use the slices to line the base and sides of the bowl, but be sure that there are no gaps.
Step: 2 For the filling mix the ingredients with an electric hand whisk till it becomes thick and smooth. Now fill the lined bowl with it, but leave some space for the rocky road to go on, and put aside.
Step: 3 For the rocky road break the chocolate into pieces in a heatproof bowl. Add the golden syrup and butter. Place over a pan of simmering water and let for some minutes until melted – turn off the heat if the water boils, the remaining heat will be enough to liquefy it. Stir until smooth and shiny.
Step: 4 Into a food bag tip the biscuits and crush them to a rubble with a rolling pin, making some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix them well until everything is coated in chocolate. Scoop it all over the cheesecake, also covering the surface. Parcel up the bowl in cling film and put a plate on top with a can to weigh it down. Chill for about 24 hrs, or up to three days.
Step: 5 The day you want to serve decorate your cheesecake. Heat the cream, chocolate, and golden syrup in a pan over low-medium heat till the chocolate has liquefied and you have a streamable mixture – don’t leave it to boil. Unparcel the cheesecake and turn it onto a wire rack with a tray beneath. Spill over the chocolate glaze to coat the entire cake. When it stops dripping, use a fish slice to shift to a plate. Chill till the glaze has set (around 10 mins).
Step: 6 For now, melt the white chocolate in short bursts in the microwave. Shower it over the top of the cake, later then decorate as you like. We used gold sprinkles, edible glitter, and chocolate truffles, now serve.
