Three-chocolates Christmas pudding

servings8
3 hours 30 minutes

Ingredients

  • 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
  • 25ml of brandy, plus extra for feeding the pudding
  • 25ml of port
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 75g of butter, soft
  • 100g of light muscovado sugar
  • 2 eggs
  • 200g of plain flour
  • 250ml of Guinness
  • 1 orange, juiced and zested

Method

1
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
  • 50g of dried apricots
  • 100g of dried figs
  • 100g of dates
  • 25ml of brandy
  • 25ml of port
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
2
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
  • 75g of butter, soft
  • 100g of light muscovado sugar
  • 2 eggs
  • 200g of plain flour
  • 25g of cocoa powder
  • 50g of 70% dark chocolate, broken into chunks
  • 50g of white chocolate, broken into chunks
3
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
4
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
5
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
6
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
7
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
8
Return the lid and re-wrap in the tea towel once the brandy has soaked in to the pudding
9
To serve the pudding, simply steam for 90 minutes to heat through and serve with brandy butter, cream or ice cream