Description
A rich and festive Chocolate & Cherry Christmas pudding combining dark sweet cherries, brandy-soaked dried fruits, dark chocolate, and warming spices. This steamed pudding is moist and indulgent, perfect for holiday celebrations, served with a luscious chocolate sauce and double cream.
Ingredients
Scale
Fruit and Soaking
- 200g frozen dark sweet cherries, defrosted
- Extra whole cherries, to decorate
- 1 Conference pear
- 100g raisins
- 100g sultanas
- 100ml brandy
Pudding Base
- 100g bar dark chocolate
- 100g unsalted butter, plus 2 tbsp for greasing
- 2 large eggs
- 50g plain flour
- 100g dark soft brown sugar
- 1 tsp mixed spice
- 1 tbsp cocoa powder
- 50g fresh breadcrumbs
Chocolate Sauce
- 100g bar dark chocolate
- 120ml double cream, plus extra to serve
- 2 tbsp golden syrup
- 3 tbsp brandy (optional)
Instructions
- Prepare fruit mixture: Drain the defrosted cherries in a sieve over a bowl and cut them in half. Peel the pear and grate it coarsely. In a large bowl, combine the halved cherries, grated pear, raisins, sultanas, and 100ml brandy. Stir well and cover with clingfilm.
- Plump the fruit: Heat the fruit mixture in the microwave on high for 3 minutes, then allow to cool for 5 minutes so the fruit plumps up. Meanwhile, break 100g dark chocolate into squares.
- Melt chocolate and butter: Add the chocolate and 100g unsalted butter to the hot fruit mixture and stir until melted. Let the mixture cool uncovered for about 15 minutes.
- Prepare pudding basin: Butter a 1-litre pudding basin with 2 tablespoons of unsalted butter. Lay two sheets of foil on top of each other, butter the top sheet, fold a 3 cm pleat across the middle of the foil, and set aside.
- Mix dry ingredients and eggs: Beat the eggs together in a small bowl. Sift the plain flour, dark soft brown sugar, mixed spice, and cocoa powder over the chocolate-fruit mixture. Add the breadcrumbs, beaten eggs, and 1/4 tsp salt, stirring until combined. The mixture will be quite wet.
- Fill pudding basin: Pour the mixture into the buttered pudding basin, smoothing the top.
- Seal pudding: Cover the basin with the buttered side of the foil (down), scrunch it tightly around the edge, tying string securely underneath the rim with a handle to lift the basin later. Trim the foil leaving a 5 cm frill and tuck it neatly under to keep the pudding watertight.
- Steam the pudding: Place a heatproof saucer inside a very large saucepan, then put the pudding basin on top. Pour in just-boiled water to halfway up the basin. Cover and steam gently for 2½ hours, topping up water as needed. Test with a skewer after 2½ hours; if wet mixture remains, steam an additional 15 minutes and check again. Keep water at a simmer, not a boil.
- Store the pudding: Allow the pudding to cool, then store wrapped in foil in a cool, dark place to mature. Do not unwrap the foil.
- Reheat before serving: Steam the pudding for 30 minutes, or microwave on medium for 5 minutes after removing foil and covering with clingfilm.
- Make the chocolate sauce: Break chocolate into squares and place in a small pan with double cream, golden syrup, and optional brandy. Heat gently while stirring until smooth.
- Serve: Top the steamed pudding with extra whole cherries, pour over the warm chocolate sauce, and add a dollop of double cream.
Notes
- This pudding can be made up to two months in advance to develop flavor.
- When gifting, wrap the pudding in a festive tea towel tied with ribbon or string and include sauce instructions on a tag.
- Keep the steaming water at a gentle simmer to avoid boiling the pudding.
- Keep the pudding wrapped until ready to reheat and serve to maintain moisture.
- Microwaving requires removing the foil and covering with clingfilm for safety and moisture retention.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes (including steaming and fruit plumping)
- Category: Dessert
- Method: Steaming
- Cuisine: British
Keywords: Christmas pudding, chocolate pudding, cherry pudding, steamed dessert, holiday dessert, festive pudding, brandy pudding, dark chocolate dessert
