Instructions

1. Line 8 small pudding moulds with clingfilm, make sure to leave an overhang so that you can use this to help unmould the puddings later. If you don’t have individual sized pudding moulds, you can use any teacup that is tapered at the bottom so that it has a similar shape.
2. Combine the chocolate and butter in a medium sized saucepan and melt over a medium low heat, stirring occasionally to make sure the chocolate doesn’t burn. Once completely melted, remove from heat and stir in the condense milk. Set aside to cool slightly.
3. Place the rest of the ingredients in a large bowl and toss to mix.
4. Pour 1 tbsp of the chocolate mixture into the bottom of each prepared mould or teacup. Reserve about 250ml of the chocolate mixture and pour the rest into the bowl with the dry ingredients. Mix until everything is coated with the chocolate mixture. Divide the mixture evenly between the moulds or teacups and use the back of a spoon to press mixture down so that it’s compact. Finally, spoon about 2 tsbp of the reserved chocolate mixture over each pudding. Tilt each one so that the chocolate coats the top evenly. Place puddings in the fridge and leave to set for at least 1 hour.
5. Once puddings are set, remove them from the fridge and unmould each one. Use the overhanging clingfilm to pull the puddings out of the mould. Once unmoulded, peel away the clingfilm. Flatten 8 cupcake liners and place each pudding on a liner. Set aside.
6. To decorate the puddings, knead the ready to roll icing until soft and pliable. Dust a clean surface with icing sugar then roll the icing out until about 5mm thick. Use a sharp knife to cut out 8 “splat” shapes. You may need to cut out a few, then knead and re-roll the icing a few times until you’ve cut out enough shapes.
7. Wet the back of each “splat” with a little bit of cooled boiled water or vodka using either a clean paintbrush or your fingertip. Place each shape, wet side down, on top of each pudding. Make sure each shape is stuck down on to the pudding. Gather up the remaining icing and knead to combine. Colour with green gel or paste colouring, kneading until there are no streaks of colour.
8. Dust the surface with a bit more icing sugar and roll out again. Use a sharp knife or a holly leaf cutter to cut out holly leaves. Dab a small bit of cooled boiled water or vodka onto the back of each leaf and stick to the top of the puddings.
9. To finish off, gently push half a glacé cherry in the middle of the holly leaves. Place each pudding in a clear cellophane bag and tie each closed with a bit of ribbon. If you can’t find cellophane bags, then cut squares of cellophane and gather the corners together, then tie each closed with ribbon.
10. The chocolate biscuit pudding can be made ahead of time and kept in the fridge, as much as 1 week, before decorating. Once decorated, they will keep at a cool room temperature for a few days.