- Fruits
- 55g Dates
- 55g apricots
- 55g cranberries
- Brandy and Port for macerating the fruit
- 1 zest and juice of orange
- 50g dried figs
- Pudding mix
- 100g softened butter
- 100g muscavado sugar
- 75g self-raising flour
- 15g cocoa powder
- 5g mixed spice
- 2 eggs
- 1x pear peeled and grated
- 50g cake crumbs
- 75g Guinness
- 45g Callebaut 811 Finest Belgian Dark Chocolate (callets)
- 45g Callebaut W2 Finest Belgian White chocolate (callets)
- Orange and Brandy Syrup
-
- 100g sugar
- 70g orange juice
- 30g brandy
-
- Chocolate and Baileys chocolate sauce
- 100g Callebaut 811 Finest Belgian Dark Chocolate
- 150g whipping cream 35% fat
- 20ml Baileys – or to taste
Chocolate Christmas Pudding
Ingredients
Method
Preparation
Soak the fruits in the orange juice and the alcohol for 3 days
For the pudding mix:
· Cream the butter and sugar
together until light and creamy
· Slowly add in the eggs
· Sieve the dry ingredients together and then fold into the mix
· Add in the Guinness and grated pear
· Fold through the macerated fruits
· Fold in the chocolate callets
· Butter and flour a pudding basin
· Place a disc of silicon paper on the base of the pudding basin to prevent the pudding sticking
For the orange and brandy syrup:
Bring all ingredients to the boil and then use to soak the pudding
For the chocolate and Baileys chocolate sauce:
· Bring the cream to the boil
· Pour over the chocolate and allow to stand for 1 min
· Add the Baileys
· Whisk all ingredients together
· Serve warm
Variants of the chocolate sauce
· Infuse the cream at 60 ᵒc with earl gray tea and use milk chocolate
· Infuse different spices into the cream like cardamom, star anise, cinnamon; all of these will add an extra dimension to your sauce.
· You could take some of the
cream out and replace with fruit puree
· Dark chocolate and raspberry
sauce
· White chocolate and passion
fruit sauce
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