3 hours 30 minutes, plus soaking time and 8 weeks maturing time
This chocolate Christmas pudding recipe from Paul A. Young is a great twist on the traditional festive dessert, with the inclusion of three forms of chocolate. Paul advises making the pudding at least 6 weeks before the big day so the heady flavours can develop and mature.
The folder name
Please choose a different name.
Please enter a name for the new folder.
The day before you wish to make the pudding, place the brandy, Port, dried fruits and spices in a large bowl and leave to soak overnight
50g of dried apricots
100g of dried figs
100g of dates
25ml of brandy
25ml of port
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
The next day, add the sugar and butter to a large mixing bowl and cream together. Add 1 egg at a time, mixing well after each addition. Slowly stir in the flour, cocoa powder and chocolate
75g of butter, soft
100g of light muscovado sugar
200g of plain flour
25g of cocoa powder
50g of 70% dark chocolate, broken into chunks
50g of white chocolate, broken into chunks
Once the dry ingredients are nicely incorporated, stir in the Guinness, orange juice and zest and the soaked fruits
250ml of Guinness
1 orange, juiced and zested
Grease the pudding basin and sprinkle with flour to coat. Pour the cake mix into the basin and lay a greased circle of parchment on top. Place a foil lid over the top of the basin, securing it tightly with a large elastic band or some string
Place the pudding in a steamer and set over simmering water. Cover the pan and steam for 3 hours, making sure you keep the water in the steamer topped up
Once the pudding is cooked, remove from the steamer and leave to cool overnight in the basin, keeping the parchment and foil lid in place
The following day, wrap the pudding in a clean tea-towel. Store the pudding in a cool, dark place, feeding it once a week by carefully removing the foil and parchment and drizzling the brandy over the pudding
Return the lid and re-wrap in the tea towel once the brandy has soaked in to the pudding
To serve the pudding, simply steam for 90 minutes to heat through and serve with brandy butter, cream or ice cream
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.