Dark Chocolate and Cherry Christmas Pudding |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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Ingredients:
40 g sultanas (1 1/2 oz) |
40 g currants (1 1/2 oz) |
40 g raisins (1 1/2 oz) |
40 g dried figs, chopped (1 1/2 oz) |
60 g large glace cherries, quartered (2 1/4 oz) |
1 tablespoon black treacle |
4 tablespoons extra virgin olive oil |
1 small apple, cored, peeled, grated |
2 tablespoons whiskey |
40 g plain flour (1 1/2 oz) |
25 g molasses sugar (1 oz) |
15 g cocoa powder (1/2 oz) |
2 teaspoons mixed spice |
1 teaspoon salt |
85 g bitter chocolate, 70% cocoa solids, grated (3oz) |
1 large egg, beaten |
227 g clotted cream, to serve (8 oz) |
Directions:
1. Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
2. Mix all dry ingredients together.
3. Add the egg to the soaked fruit and mix well.
4. Finally add the dry ingredients and mix well, but do not over-mix.
5. Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, and cover with a circle of greaseproof paper.
6. Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
7. Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie just below the rim of the basin.
8. With an extra piece of string, tie a long loop across the top, you can use this as a handle to help lower and lift the pudding in and out of the pan.
9. Place a heatproof sauce in the bottom of a large saucepan and sit the pudding on top.
10. Fill the pan with enough boiling water to come halfway up the side of the basin, then cover with a tightly fitting lid.
11. Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
12. Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
13. Serve with clotted cream.
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