KETO CHOCOLATE FUDGE CHRISTMAS PUDDING

INSTRUCTIONS

1. Line a 1 litre capacity steamed pudding bowl with two layers of plastic wrap, making sure the wrap overhangs the top of the bowl.
2. Put the keto condensed milk and butter into a large heatproof bowl and microwave on high for 1 minute. Stir, then continue to heat in 30 second bursts, stirring in between, just until the butter is completely melted and combined.
3. Add Justine's keto  dark chocolate chips  and leave it to sit and melt for a minute or two. Give it a stir and if the keto chocolate isn’t melted, heat on 50% power in 30 second bursts, stirring in between, until the keto chocolate is melted.
4. Leave to cool slightly - we don’t want to melt the keto dark  chocolate chips when we add them. Pop it in the fridge for a few minutes if you’re in a hurry.
5. While the mixture cools, add Justine's Keto Cookie Crumbs and remainder keto dark & white chocolate chips to the cooled chocolate mixture and stir until well combined. 
6. Press the mixture into the lined pudding bowl. Refrigerate for at least 4-6 hours. Overnight is ideal.
7. Remove the pudding from the bowl and turn onto a serving plate. 
8. In a heatproof jug or bowl, melt Justine's Keto White Chocolate Chips  and oil in the microwave on 50% power in short bursts, stirring in between, until fully melted. Spoon onto the top of the pudding, allowing it to drip down the sides.