Three-chocolates Christmas pudding
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 50g of 70% dark chocolate, broken into chunks
- 50g of white chocolate, broken into chunks
- 25g of cocoa powder
- 50g of dried apricots
- 100g of dried figs
- 100g of dates
- 25ml of brandy, plus extra for feeding the pudding
- 25ml of port
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 75g of butter, soft
- 100g of light muscovado sugar
- 2 eggs
- 200g of plain flour
- 250ml of Guinness
- 1 orange, juiced and zested
SAVE RECIPE
Equipment
- 1.5l pudding basin
Method
1
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
2
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
- 2 eggs
- 200g of plain flour
- 25g of cocoa powder
- 50g of 70% dark chocolate, broken into chunks
- 50g of white chocolate, broken into chunks
3
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
4
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
5
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
6
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
7
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
8
Return the lid and re-wrap in the tea towel once the brandy has soaked in to the pudding
9
To serve the pudding, simply steam for 90 minutes to heat through and serve with brandy butter, cream or ice cream
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