Juliet Sear served up a delicious alternative Christmas pudding with Swiss rolls, chcoclate and salted caramel ice cream on This Morning.
The ingredients are: 2 x 225g chocolate Swiss rolls, 50g dark chocolate, melted , 150g salted caramel ice cream , 350g malt chocolate balls, 150g chocolate ice cream , 100g double cream and 240g – 320g white chocolate balls.
For the ganache: 75ml double cream and 150g dark chocolate, finely chopped.
For the topping: 3 red sugar coated chocolates or sweets, for the berries and Green fondant (or green sugar paste), rolled and cut into holly leaves with a cutter.
See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.