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blocks of browns fudge covered in coconut
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Christmas Pudding Fudge

Christmas Pudding Fudge - all the flavours of rum-soaked Christmas pudding coated in simple chocolate fudge, then tossed in coconut.
Course Dessert, Sweet Treats, Sweet Treat
Cuisine Modern Australian, Australian
Keyword christmas pudding fudge
Prep Time 1 day
Setting time 2 hours
Total Time 2 hours 20 minutes
Servings 36 squares
Calories 99kcal
Author Lee-Ann Grace | Chef Not Required...

Ingredients

  • 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

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 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.
  • 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*