Ingredients

• 250g/8oz digestive biscuits
• 150g/5oz milk chocolate
• 150g/5oz dark chocolate
• 100g/3½oz unsalted butter
• 150g/5oz golden syrup
• 100g/3½oz dried apricots
• chopped
• 75g/2½oz raisins
• 60g/2oz pecans
• chopped
• 200g/7oz marshmallows
• chopped into small pieces
• 100g/3½oz white chocolate
• broken into pieces
• 2 glacé cherries
• sprig holly leaves

Directions

• Use cling film to line a 1.2 litre/2 pint pudding bowl
• leaving extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate
• butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits
• apricots
• raisins
• pecans and marshmallows.
• Spoon the mixture into the bowl
• pushing down well to minimise air pockets.
• Leave to cool
• then put in the fridge overnight to set.
• The next day
• place the pudding bowl in a dish of hot water for a few seconds to loosen it from the pudding bowl. Place upside down on a serving plate.
• Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool and thicken slightly before pouring some on the top of the pudding and gently pushing down to form a custard shape.
• Top with the glacé cherries and holly and serve.