Alternative Christmas Pud

It's finally that time of the year and the festive season is well and truly upon us! Given that it's only two days until Christmas, it was definitely time to make the Christmas Dessert!
Although a tradition, Christmas Pudding doesn't go down a treat so an alternative Christmas pud was necessary - this year I decided to make Nigella's 'Girdlebuster' and I am SO excited to eat it in a couple of days.

This pud was so easy to make and can be made way in advance to save hassle on the big day itself. Just pop it back in the freezer and take out just as you're ready to serve to whoever you're spending the special day with!

Ingredients; 

The base; 

• 350g Digestive biscuits (crushed)
• 75g Unsalted butter (melted)
• 100g Chocolate chips (blitzed) 

The middle; 

• 1 litre tub of coffee ice cream (leave out just before use so it can soften)

The topping; 

• 300g Golden syrup 
• 100g Light brown sugar 
• 75g Unsalted butter
• 125ml Double cream 

Method; 

1. Begin by crushing your digestive biscuits - make sure they're nice and fine! Mix in the chocolate chips (my favourite are Nestle Tollhouse) and melted butter and mix until well combined - the mixture will seem a little dry but it will still mould together. 
2. Pour the biscuit mix into a 9 inch pie tin (I lined mine to ease the removal of the pie when serving) and press down until well compacted over the entire base and sides of the tin - patience is required! Place in the freezer for about an hour to harden the base. 
3. Once the biscuit base has been in the freezer, pour the coffee ice cream onto the biscuit and level out. Place back into the freezer and leave to set again.
4. Whilst waiting for the ice cream to re-freeze, you can now make the topping. Begin by melting the butter, sugar and golden syrup together in a pan over a low heat. 
5. Once all melted, turn the heat up and bring to the boil for around 5 minutes - at this point it is optional to add sea salt or Bourbon for a bit of an extra kick. 
6. Take the caramel off the heat and leave to cool slightly. Next, stir in the double cream and mix until fully combined. Leave to cool before pouring onto the pie. 
7. Once cooled, take the pie out of the freezer and pour the caramel over the top of the pie. Place back in the freezer and then cover with clingfilm once set. 
8. Take out just before serving and then place back in the freezer so the ice cream doesn't melt!

I'm yet to eat this dessert, but I can assure you it looks like a pudding worthy of Christmas lunch. You'll have to wait for the final photo of the pudding once it's been served! 

Merry Christmas!