Today I have combined several holiday favourites into one (or two) glorious little bites of fudgy, holiday goodness…
I LOVE Christmas pudding (made using my third generation family recipe!)…and I LOVE fudge…so I came up with a Christmas Pudding Fudge recipe.
This recipe is a bit of a hybrid, what I wanted was the flavours of our family Christmas pudding, but encased in an easy chocolate fudge. No thermometer, just simple to make fudge. I think I did pretty good – if the container in the fridge that keeps getting that little bit lighter each day is anything to go by! The only problem is that I don’t think I’m getting any lighter!
These are a cinch to make, just soak your dried fruit in rum for 24 hours (trust me – it’s worth the wait) then melt everything together in a saucepan. Let it set then slice it into squares and toss them in some coconut. Like I said, easy fudge. Really easy Christmas Pudding Fudge.
The Christmas pudding recipe that I have based this fudge on was passed on to me by my wonderful mother-in-law Kath, and she makes it for the family every year. The recipe was originally given to her by her mother-in-law, and I made the pudding for my now husband to celebrate our first Christmas together as a couple.
Knowing the history of the recipe makes it extra special.
Christmas Pudding Fudge
Christmas Pudding Fudge - all the flavours of rum-soaked Christmas pudding coated in simple chocolate fudge, then tossed in coconut.
- 275 g sultanas 1 1/2 cups
- 70 g glace cherries 1/3 cup - roughly chopped
- 1/4 cup dark rum
- 1/4 tsp vanilla essence
- 1/8 tsp lemon essence
- pinch of cinnamon
- pinch of nutmeg
- larger pinch of mixed spice
- 1/2 tsp molasses
- 1/8 tsp fine salt
- 450 g milk chocolate melts 3 cups
- 395 g can of condensed milk
- 3/4 cup desiccated coconut
Start this recipe a day ahead.
In a small leakproof container combine the sultanas, rum, essences & cherries, place the lid on to seal then give the container a good shake to distribute. Allow to sit for 24 hours, shaking the container periodically to redistribute the rum.
Grease and line an 18cm square (7") baking tin (leave some baking paper overhanging for removal) and set aside.
In a medium saucepan over very low heat, melt together the chocolate and condensed milk for 5-7 minutes or until smooth, then remove from heat.
Add fruit/rum mixture, molasses, cinnamon, nutmeg, allspice & salt to the melted chocolate, then mix to combine.
Pour chocolate mixture into prepared tin, smoothing the top.
Refrigerate for approx 1 1/2 to 2 hours, or until firm.
Remove fudge from tin using overhanging baking paper, and slice into 36 squares. Coat each square in coconut.
I do apologise for the "pinches" in the ingredient list - I am usually more accurate, but our original family Christmas Pudding recipe is for a very large pudding that would easily serve 20-25 people (or 30-35 if my husband is doing the slicing - he loves it and tries to make it last!) so I had to scale the ingredients down.
Soaking your sultanas for 24 hours lets them soak up all that rum and be super plump and juicy.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*