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Decadent Chocolate and Cherry Holiday Pudding
Portions:
10
Portions
Preparation Time:
40
minutes
mins
Cooking Time:
2
hours
hours
30
minutes
minutes
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Equipment
pudding basin
1-litre
microwave-safe bowl
large mixing bowl
Sieve
grater
foil
String
Heatproof saucer
large saucepan
small pan
Ingredients
For the pudding:
▢
200
g
frozen dark sweet cherries
defrosted, plus extra cherries, left whole, to decorate the pudding
▢
1
Conference pear
peeled and coarsely grated
▢
100
g
raisins
▢
100
g
sultanas
▢
100
ml
brandy
▢
100
g
dark chocolate
▢
100
g
unsalted butter
plus 2 tbsp for greasing
▢
2
large
eggs
▢
50
g
plain flour
▢
100
g
dark soft brown sugar
▢
1
tsp
mixed spice
▢
1
tbsp
cocoa powder
▢
50
g
fresh breadcrumbs
For the chocolate brandy sauce:
▢
100
g
dark chocolate
▢
120
ml
double cream
plus extra to serve
▢
2
tbsp
golden syrup
▢
3
tbsp
brandy
optional
Instructions
Prepare the Fruit Mixture:
Drain the cherries in a sieve over a bowl and cut them in half.
Peel and coarsely grate the pear.
Soak the Fruits:
In a large bowl, combine the cherries, pear, raisins, sultanas, and brandy.
Stir well and cover with cling film.
Heat and Melt:
Heat the fruit mixture in the microwave on high for 3 minutes.
Let it cool for 5 minutes to allow the fruit to plump up.
Break the chocolate into squares while waiting for it to cool.
Add the chocolate and butter to the hot fruit, stir, and let it cool uncovered for about 15 minutes.
Prepare the Pudding Basin:
Rub 1 tbsp butter inside a 1-litre pudding basin.
Butter the top sheet of two overlapping foil sheets.
Fold a 3cm pleat across the middle of the foil.
Combine Ingredients:
Beat the eggs in a small bowl.
Sift flour, sugar, mixed spice, and cocoa powder onto the chocolatey fruit.
Add breadcrumbs, eggs, and salt.
Stir everything together with a wooden spoon, creating a wet mixture.
Transfer it into the buttered basin.
Cover and Steam:
Cover the pudding with the buttered foil, scrunching it over the edge of the basin.
Tie string under the lip to secure.
Place a heatproof saucer in a large saucepan, put the basin on top, and pour just-boiled water halfway up the basin.
Cover the pan and steam the pudding for 2 1/2 hours.
Check for doneness using a skewer.
Steam for an additional 15 minutes if needed.
Maturing and Reheating:
To store, let the pudding cool and mature in a cool, dark place.
Don't unwrap the foil.
Can be made up to two months before eating.
To reheat, steam for 30 minutes or microwave on medium for 5 minutes.
Remove the foil when microwaving, covering with cling film instead.
Prepare Chocolate Brandy Sauce:
Break the chocolate into squares.
Put all sauce ingredients in a small pan and heat gently, stirring until smooth.
Serving:
Serve the pudding topped with any remaining cherries, the chocolate sauce, and a dollop of double cream.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this indulgent pudding with a rich, fortified wine such as a port or a sweet sherry to complement its deep chocolate and cherry flavors.
Nutritional Information
Calories:
480
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
27
g
|
Fiber:
4
g
|
Sugar:
38
g
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Course
Chocolate
/
Dessert
Cuisine
International
Holliday
Christmas
Diets
Vegetarian