Chocolate Christmas Pudding

Callebaut

Callebaut

Standard Supplier 14th October 2016
Callebaut

Callebaut

Standard Supplier

Chocolate Christmas Pudding

⁣Chocolate Christmas Pudding recipe from Callebaut

Ingredients

  • 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

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.