Christmas Chocolate and Cranberry Fridge Cake

• sunflower oil↗1tsp tsp

  for the pudding mould

• dark chocolate↗300g g

  chopped into small pieces

• butter↗100g g

  at room temperature

• golden syrup↗100g g
• spiced nuts↗200g g

  or spiced Christmas biscuits

• dried cranberries↗150g g
• canned cherries200g g
• a pinch of sea salt (crystals)↗
• white chocolate↗50g g

  chopped (optional)

• fresh bay leaves↗2

  (optional)

Step-by-step instructions

1. 1

   Use the sunflower oil to grease a 1.2‑liter pudding mould. Transfer the dark chocolate, butter and syrup into a heat‑proof bowl, then set a kettle to boil. Pour hot water into a slightly smaller heat‑proof bowl and place the chocolate bowl over it, stirring occasionally until the chocolate melts.

2. 2

   Meanwhile, place the biscuits in a food‑grade bag and roll them with a rolling pin to crush into smaller pieces. Add the crushed biscuits, cranberries and most of the cherries (reserve two for garnish) into the melted chocolate together with the sea‑salt crystals. Mix with a rubber spatula until the mixture becomes thick and homogeneous, then pour it into the prepared mould, pressing so it fills the mould and rises up the sides. Cool for at least 3 hours, preferably overnight, until the fridge cake is fully set and firm.

3. 3

   Bring the kettle to a boil again, then fill a large heat‑proof bowl with hot water. Carefully submerge the mould in the water until the cake can be gently released from the sides with a spatula or knife. Flip the cake onto a serving plate and cool again so the sides set. If desired, melt the white chocolate over a bowl of hot water as before, then drizzle it over the pudding to create a cream‑drip effect. Cool once more until set, then garnish with the two reserved cherries and the bay leaves.