MALTESER CHRISTMAS PUDDING

"A chocoholics dream Christmas pudding!"

Christmas pudding seems to be a pretty traditional dessert on Christmas Day and around the festive season. It’s a bit like marmite… some people absolutely love it and others can’t stand it! We find that the pudding always looks so much better than it tastes, so we have a great alternative for you chocoholics out there. This Malteser cake is designed to look just like a Christmas pudding but suit the taste buds of chocolate lovers much better than the traditional fruity pudding. If you want to find out how round chocolates, like Maltesers, are made, click here!

INGREDIENTS

For the cake:

  • 340g Caster Sugar

  • 340g Unsalted Butter

  • 6 Eggs

  • 280g Self-Raising Flour

  • 80g Cocoa Powder

For the decoration:

  • 200g Unsalted Butter

  • 40g Cocoa Powder

  • 300g Icing Sugar

  • 100g White Chocolate

  • 500g Maltesers

  • Red & Green Modelling Icing

    • Or fresh holly

EQUIPMENT

  • Mixing Bowl

  • Wooden Spoon

  • Greaseproof paper

  • Sieve

  • Weighing Scales

  • Half Sphere Cake Mould

  • Or two round tins

  • Knife

  • Cooling Rack

  • Electric whisk

  • Spatula

  • Microwavable Bowl

  1. Preheat the oven to 180 degrees Celsius and line your baking tray with greaseproof paper
     

  2. Cream together the butter and the sugar, using a wooden spoon, until light and fluffy
     

  3. Add one egg and 1/6 of the flour and beat together
     

  4. Keep repeating Step 2, until you’ve used all the eggs and flour
     

  5. Sieve in the cocoa powder and beat until the mixture is one consistent colour
     

  6. If you are using two round tins, pour half the mixture in each of the tins. If you are just using one tin, pour the mixture in, until it reaches about an inch from the top
     

  7. Cook the cakes for 25-40 minutes, checking regularly after 25 minutes. The cake is done when you can poke a knife through the centre of the cake and it comes out clean.
     

  8. Tip your cake out onto a cooling rack and set aside to cool
     

  9. Using an electric whisk (or a wooden spoon if you don’t have one), mix together the icing sugar, butter and cocoa powder.
     

  10. Keep mixing until you reach a smooth consistency with no lumps
     

  11. Once your cake is cool, if you used a half sphere mould, skip to step 13, if you used two round tins, spread the top of one half with buttercream and put the other cake on top
     

  12. Using your knife, carve the cakes into a half sphere shape
     

  13. Spread the buttercream around the whole cake and smooth with a spatula
     

  14. Starting at the bottom, put a ring of Maltesers around the whole cake
     

  15. Build up the Maltesers by adding a new layer each time until you’ve covered the whole cake
     

  16. Pop the cake in the fridge
     

  17. Break up your white chocolate into a microwavable bowl
     

  18. Put it in the microwave for one minute and take it out and stir
     

  19. Put it back in for another 20 seconds and stir. Repeat this until the chocolate has melted
     

  20. Set this aside to cool slightly (but not harden) while you make your holly
     

  21. Take about 2tsp worth of green icing and roll it into an oval shape and flatten it with your hand
     

  22. Pinch two points into each side and one at the top to create a holly leaf shape and score a line down the centre with a knife
     

  23. Repeat steps 21 & 22 to create another leaf
     

  24. Take 3 equally small pieces of red icing and roll them into balls to create the berries and set them aside.
     

  25. Take your cake out of the fridge and pour your white chocolate over the top (keep pouring it in roughly the same spot and let gravity do its job)
     

  26. Once you’ve used all (or enough) of the white chocolate, get your holly leaves and berries and place them on the top to finish off the cake
     

  27. Let the white chocolate set in the fridge
     

  28. ENJOY!

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