Ingredients

2 x 200g ready-made chocolate loaf or marble loaf cakes

225ml double cream

150g dark chocolate, finely chopped

2 tbsp golden syrup

50g white chocolate

Edible glitter, chocolate truffles, sprinkles, and sparkles (optional, for decoration)

2 x 280g tubs full-fat cream cheese

200ml double cream

75g icing sugar

2 tsp vanilla bean paste or extract

½ orange, zested

150g dark chocolate (for the rocky road mix)

75g butter

1 tbsp golden syrup (for the rocky road mix)

75g digestive biscuits

25g pretzel pieces

50g mini marshmallows

Instructions

Step 1: Line a 2-litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (about 8–9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.

Step 2: Mix the cream cheese, 200ml double cream, icing sugar, vanilla bean paste, and orange zest with an electric hand whisk until thick and smooth. Fill the lined bowl with this mixture, leaving space on top for the rocky road layer. Set aside.

Step 3: Break 150g dark chocolate into pieces in a heatproof bowl. Add butter and 1 tbsp golden syrup. Set the bowl over a pan of simmering water and leave for a few minutes until melted. Turn off the heat if the water boils, as residual heat is enough. Stir until smooth and glossy.

Step 4: Place digestive biscuits in a food bag and crush with a rolling pin until you have a mixture of fine crumbs and bigger pieces. Tip the crushed biscuits into the melted chocolate, then add pretzel pieces and mini marshmallows. Mix everything until coated in chocolate.

Step 5: Spoon the rocky road mixture evenly over the cheesecake filling in the bowl. Cover the bowl with cling film, place a plate on top, and weigh it down with a can. Chill in the fridge for at least 24 hours, or up to three days.

Step 6: On the day you want to serve, heat 225ml double cream, 150g finely chopped dark chocolate, and 2 tbsp golden syrup in a pan over low-medium heat until the chocolate melts and the mixture is pourable. Do not let it boil.

Step 7: Unwrap the cheesecake and carefully turn it out onto a wire rack with a tray underneath. Pour the chocolate glaze over the entire cake. When dripping stops, transfer the cheesecake to a serving plate and chill until the glaze sets, about 10 minutes.

Step 8: Melt the 50g white chocolate in short bursts in the microwave. Drizzle it over the top of the cake, then decorate with edible glitter, gold sprinkles, chocolate truffles, or any decorations you like.

Tips & Variations

Use a mix of chocolate loaf and marble loaf cakes for added visual interest.

Swap mini marshmallows for chopped nuts if you prefer a crunchier texture.

Make sure the chocolate glaze is warm but not boiling to keep it smooth and glossy.

Chill the cheesecake for at least 24 hours to allow the layers to set properly and the flavors to meld.

Storage

Store the cheesecake pudding covered in the refrigerator for up to three days. It’s best eaten chilled. If you want to keep it longer, freeze the cheesecake before adding the chocolate glaze and decorations, then thaw in the fridge overnight before serving. Reheat is not recommended as it may affect the texture and appearance.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake pudding benefits from chilling at least 24 hours in advance to let the layers set and flavors meld. It can be stored in the fridge for up to three days before serving.

Can I use a different type of cake for the base?

Absolutely! You can substitute the chocolate or marble loaf cakes with sponge cake or even brownies, depending on your preference for sweetness and texture.