Gluten Free Rocky Road Christmas Pudding

Instructions

1. Line a medium-sized pudding basin or bowl with two layers of strong cling film, ensuring there is a little extra over the edges (so you can lift the pudding out once set). Set aside.
2. Break the Rich Tea and Spekulatius biscuits into small pieces in a bowl. Then add the mini marshmallows, dried cranberries, pistachios and mix to combine.
3. Melt the milk chocolate, dark chocolate (both chopped into small pieces), unsalted butter (cut into cubes) and golden syrup in a small saucepan, over a low heat. Stirring occasionally until completely melted and smooth. Then pour most of it (save 1/10th) over the biscuits and stir to combine. You want all the ingredients in the bowl to be completely coated with the chocolate mixture.
4. Tip a little into the prepared basin, press down, then add a layer of Jaffa Cakes. Then add more mixture until it's 2/3 full, then another layer of Jaffas.
5. Add the remaining mixture, to fill the basin, then pour the left over chocolate mixture from the saucepan around the edges to fill any gaps. Place in the fridge to set overnight (or min 4 hours).
6. Once set, ease out of the bowl by lifting the cling film, then place on a serving plate and remove the cling film. If you have any issues with it getting stuck, place the basin in a bowl of hot water, to melt the edges of the pudding, then you should be able to lift it out with ease (or prise it with a knife).
7. To make the white chocolate ganache, finely chop the white chocolate and place in a microwave safe bowl with the double cream. Microwave for 30 seconds, then leave to stand for a minute, then repeat and stir. You should be able to get a nice smooth ganache, but repeat the process if it's still got lumps.
8. Leave the ganache to cool a little for 5 minutes, then pour on top of your Christmas pudding, or use a squeezy bottle/piping bag if you want to create a drip effect. Chill to set.
9. Finish with a sprig of holly (wrap the stem in foil), and enjoy!