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





  • 1.5l pudding basin


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
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
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
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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