We’ve saved the best ‘til last….. Triple Chocolate Christmas Pudding! The third and final course of out 2018 Christmas series.
If you still have room after your delicious scallops starter and tasty beef wellington, you have to try this!
You can make this pudding well in advance of Christmas too, so it takes the pressure off on the big day, and it allows all those amazing flavours to develop.
- 50g of 70% dark chocolate, broken into chunks
- 50g of white chocolate, broken into chunks
- 25g of cocoa powder
- 50g of dried apricots
- 100g of dried figs
- 100g of dates
- 25g of brandy, plus extra for feeding the pudding
- 25g of port
- 3g ground cinnamon
- 3g ground cardamom
- 1.5g ground nutmeg
- 75g of butter, soft
- 100g of light muscovado sugar
- 2 eggs – 150g
- 200g of plain flour
- 250ml of Guinness
- 1 orange, juiced and zested – 80g
- 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
- 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.
From everyone at the Culinary Food Group we’d like to wish you a Merry Christmas and a Happy New Year. Please do let us know how the recipes go for you we’d love to hear from you.
See you in 2019 for lots more amazing flavours!!!