Christmas Pudding Fudge

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.

Enjoy!

Lee-Ann ♥

Christmas Pudding Fudge

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Christmas Pudding Fudge - all the flavours of rum-soaked Christmas pudding coated in simple chocolate fudge, then tossed in coconut.

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Prep Time: 1 day

Setting time: 2 hours

Total Time: 2 hours 20 minutes

Serving: 36 squares

Calories: 99kcal

Author: Lee-Ann Grace

Ingredients

• 275 g sultanas 1 ½ cups
• 70 g glace cherries ⅓ cup - roughly chopped
• ¼ cup dark rum
• ¼ teaspoon vanilla essence
• ⅛ teaspoon lemon essence
• pinch of cinnamon
• pinch of nutmeg
• larger pinch of mixed spice
• ½ teaspoon molasses
• ⅛ teaspoon fine salt
• 450 g milk chocolate melts 3 cups
• 395 g can of condensed milk
• ¾ cup desiccated coconut

Instructions

• 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 ½ to 2 hours, or until firm.
• Remove fudge from tin using overhanging baking paper, and slice into 36 squares. Coat each square in coconut.
• Keep refrigerated.

Notes

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*