Three-chocolates Christmas pudding

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

Ingredients

Metric

Imperial

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
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
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
First published in 2015

Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.

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