Millionaire's Cheesecake Christmas Puddings
with Salted Caramel and Almonds
Something sweet for afters! This indulgent festive dessert is a twist on the classic Millionaire's shortbread, combining layers of crunchy speculoos biscuit crumb, dark chocolate cheesecake filling and smooth salted caramel. A final sprinkling of flaked almonds make this a very merry Christmas pudding.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
247.5 grams
Philadelphia Cheese
(Contains Milk)
187.5 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
75 grams
Caster Sugar
225 grams
Creme Fraiche
(Contains Milk)
150 grams
Chocolate Chips
(Contains Soya May contain Milk)
120 grams
Salted Caramel Sauce
(Contains Milk)
25 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Instructions
Remove the cream cheese from the fridge so that it reaches room temperature. Meanwhile, pop the butter into a small saucepan on medium-low heat and allow it to melt (see ingredients for amount - you'll need some of the butter later on), then remove from the heat. Mix the speculoos biscuit crumbs into the melted butter, then divide it equally between glasses, small serving bowls or ramekins (whichever you have to hand, 1 per person). Pat the crumbs down to make a firm base, then set aside.
Heat 2cm of water in a small saucepan on medium heat until just simmering. Pop the chocolate chips into a heatproof bowl and sit it snugly on top of the saucepan. TIP: Make sure the bottom of the bowl isn’t touching the water. Stir the chocolate until melted, then remove from the heat and allow it to cool, 1-2 mins.
In a large bowl, mix together the cream cheese, caster sugar (see ingredients for amount) and cooled chocolate until softened and well incorporated. Gently fold in the creme fraiche until well combined, 1-2 mins.
Divide the cheesecake filling between your glasses/bowls/ramekins, smoothing the top with the back of a spoon.
Cover and chill the cheesecake pots overnight until they have set.
When you’re ready to serve, drizzle the salted caramel sauce over each cheesecake pot. Scatter over the flaked almonds. Tuck into your Millionaire's Cheesecake Christmas Puddings and enjoy!
