food for thought

by michelle

chocolate christmas pudding

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Torn between a traditional pudding and something chocolate? Here’s a recipe which combines both and is truly scrumptious. It appears here after an early Christmas due to some requests for the recipe. There’s no need to age this pudding so there’s still time.

Combine 250g (9 oz) of dried fruit mix (sultanas, raisins, currants, mixed peel and glacé cherries) with 125g (4½ oz) of finely diced prunes and 85g (3 oz) of diced glacé ginger. Add the zest and juice of 2 oranges and ¼ of a cup (or more) of brandy. Allow this to stand for at least an hour if not overnight. In another bowl beat 125g (4½ oz) each of butter and brown sugar until fluffy. Add 1 egg and beat well then add 200g melted dark chocolate (preferably 70%). Sift together 2½ cups of flour and 1 teaspoon of mixed spice and fold this into the chocolate mixture. Put the mixture into a greased pudding bowl and cover well with foil or a lid. Place the pudding bowl in enough boiling water to come halfway up the side and gently boil for 2 hours. Remove from the water and leave in the bowl. Use the same cooking method to reheat the pudding on Christmas Day. After turning out onto a serving plate, flame with brandy and serve with a good custard.

P.S. If the shape of my pudding doesn’t look perfect it’s because half of it was gone before I could take the photo!

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Written by michelle picker

December 15, 2011 at 9:51 am

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