Christmas pudding and chocolate cheesecake


150g Christmas pudding, cooked
50ml Brandy
250g amaretti biscuits
125g Butter, melted
900g Ricotta cheese
75g caster sugar
6 Eggs
125g chocolate, coins, melted


1. Crumble up the Christmas pudding, pour over the brandy and leave it to soak in.

2. Crush the biscuits and mix in the melted butter. Press the mixture into the base of a 23cm loose bottomed cake tin.

3. Mix the ricotta, sugar and eggs together until smooth.

4. Set the oven to 180°C/gas 4.

5. Fold the melted chocolate into the ricotta mixture.

6. Stir in the crumbled pudding and place on top of the base. Cook for one hour. Serve with double cream.