Choc ripple christmas pudding log Recipe
Ingredients
500ml thickened cream
1 teaspoon caster sugar
1 teaspoon vanilla essence
250g pkt Arnott's Choc Ripple biscuits
To decorate
Arnott’s Royals biscuits
Strawberry & cream lollies
Spearmint leaf lollies
Star lollies
Snowflake icing decorations
Choc ripple christmas pudding log Recipe
Method
Step 1
Use an electric beater to beat the cream, sugar and vanilla until firm peaks form (see tip 1, opposite).
Step 2
Spread a little cream mixture along a serving platter to make a base. Spread 1 biscuit with 1 1/2 teaspoons of cream mixture, then top with another biscuit. Top with another 1 1/2 teaspoons of cream mixture. Place biscuits on their side on the cream base (see tip 2, opposite). Repeat with remaining biscuits and cream mixture to form a log.
Step 3
Spread the remaining cream mixture over the log to cover (see tip 3, opposite). Cover loosely with foil then place in the fridge for a minimum of 6 hours to set. Decorate with Royals, lollies and snowflake icing decorations. Cut the cake diagonally to serve.
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