Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Christmas pudding chocolate salami recipe

92 ratings

For the chocoholic in your life, look no further than this chocolate salami that makes a great edible Christmas gift. Channeling classic Christmas pudding flavours, it's packed with brandy-soaked fruit, chopped nuts and crushed biscuit for an unbelievably delicious festive treat. Make ahead and store for up to 1 month, if you can resist tucking into it for that long! See method

Makes 2 salamis, each serving 12
30 mins to prepare, plus 1 hr soaking, cooling and at least 4 hrs chilling
127 calories / serving
Vegetarian

Ingredients

75g dried mixed fruit
1 tbsp brandy (or orange juice)
½ small orange, zested
2 x 100g bars Tesco Finest dark cooking chocolate (85% cocoa), broken into pieces
125g unsalted butter
40g pistachios, roughly chopped
100g digestive biscuits, roughly crushed
1½ tbsp icing sugar

Each serving contains

Energy
530kj
127kcal 6%
Fat
10g 14%
Saturates
5g 27%
Sugars
5g 6%
Salt
0g 1%

of the reference intake
Carbohydrate 7.6g Protein 1.5g Fibre 0.7g

Method

Put the dried fruit, brandy (or orange juice) and zest in a small bowl. Cover and leave to soak for 1 hr.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir until smooth. Stir in the pistachios and biscuits and mix until well coated, then stir in the soaked fruit. Set aside for 30 mins to cool.
Spoon the mixture into 2 log shapes on 2 sheets of baking paper, each about 18cm long. Wrap and roll each mixture in the paper to make a salami shape, then tightly twist the ends of the paper and wrap tightly in foil. Roll each log on a work surface a few times to smooth. Chill in the fridge for 4-5 hrs, or overnight, until very firm.
Unwrap each salami and place on a board. Sift over the icing sugar to coat completely, gently rubbing off the excess. Wrap in kitchen string for an authentic appearance, if you like, before wrapping in baking paper and tying with ribbon. Store in the fridge for up to 1 month. Remove 15-25 mins before serving, and slice into rounds.

See more Edible Christmas gifts