If your family’s like mine, you’ll know there’s nothing more festive than a little seasonal squabbling over the Christmas pudding.

It usually goes something like this. Your sister refuses the pudding because of the raisins, and the rest of the dried fruit haters (her children) follow suit. The emergency Vienetta mum’s bought is already starting to melt as your uncle struggles to set the thing aflame (he’s forgotten to heat the up the brandy again). Aunty cracks a tooth on the twenty-pence piece your nan hid in the dough, and your dad is in the doghouse for forgetting to make the custard.

Sound familiar? Then join me as I keep the peace this year with this quick and easy no-bake Christmas pudding made with Tony’s Chocolonely. Like a festive rocky road, it’s chock-full of goodies for flavour and crunch. Chopped nuts, dried cranberries and crushed biccies are all bound together with wintry spiced gingerbread chocolate from Tony’s.

Tony’s No-Bake Christmas Pudding

Serves 10 -12

Prep time 10 mins

Total time 2 hours 10 mins

200g Tony’s Chocolonely Gingerbread

130g butter

50g dried cranberries

2 tbsp maple syrup

50g chopped nuts

150g broken digestive biscuits

2 tbsp icing sugar for garnish

Pudding mould

Step 1 Line your pudding mould with cling film.

Step 2 Melt your chocolate with the butter and maple syrup in a saucepan. Add the rest of your ingredients and mix till everything is well combined.

Step 3 Pour the mixture into your lined mould and pop it into the fridge to set.

Step 4 When ready to serve, place your mould upside down on a plate and remove the cling film. Sprinkle over the icing sugar garnish.

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