Ingredients
11 total- 300 g of icing sugar
- 90 ml of double cream
- 0.5 tsp of ground cinnamon
- 100 g of cocoa powder
- 150 ml of whole milk
- 225 g of rich tea biscuits (approx. 27)
- 100 g of mini chocolate eggs (optional)
- 0.25 tsp of nutmeg, grated
- 4 green cardamom pods, husks discarded and seeds crushed
- 25 g of pretzels (optional)
- 300 g of unsalted butter, softened
Method
5 stepsStep 1
Put the butter, icing sugar and cocoa powder in a large bowl with a pinch of salt. Beat with an electric whisk until smooth; add 50ml milk and mix to combine. Add the double cream and spices; beat for 2-3 mins until light and smooth.
Step 2
Line a 20cm x 20cm brownie tin or serving dish with cling film, leaving an overhang (this will help you to lift the pudding out later). Pour the remaining 100ml milk into a separate bowl. Dunk the biscuits in the milk, one at a time, for just 5 secs each. Arrange a third of the biscuits in a single layer to cover the base.
Step 3
Spread one-third of the chocolate ganache on top and level the surface with the back of a spoon. Repeat the layers with the remaining milky biscuits and chocolate ganache to make 3 layers of each, finishing with the last of the ganache on top.
Step 4
Dot the mini chocolate eggs all over the top of the pudding (smashing a few, if you like), pressing them in slightly. Cover and chill for at least 2-3 hrs or overnight until set (it will still be a little squidgy).
Step 5
Just before serving, carefully lift the pudding onto a board (if you like) and scatter over the pretzels. Cut into slices and tuck in!