Christmas pudding recipe

Christmas pudding recipe

A Christmas pudding with all the flavours of Christmas plus bitter chocolate and stout too! It’s fairly light though, as puddings go, and fairly easy to put together, though you need to allow the fruit to soak in the alcohol overnight. 

Makes one large pudding. You can store this pudding for a month in the fridge.

Ingredients

  • 350 g luxury dried fruit mixture
  • 100 g ready-to-eat dried figs, chopped fingernail size
  • 100 ml Meantime Chocolate Stout (or any stout if you can't find this one)
  • 60 g unsalted butter, at room temperature
  • 60 g dark brown muscovado sugar
  • 60 g runny honey
  • 60 g plain flour
  • 2 large free-range eggs, at room temperature, beaten to mix
  • 125 g fresh white breadcrumbs
  • 0.5 tsp ground mixed spice
  • 0.2 tsp each grated nutmeg and ground cinnamon
  • 1 medium Cox's eating apple, cored and grated
  • 10 g chopped almonds
  • 100 g pinenuts
  • 100 g dark chocolate
  • 12.3 oz luxury dried fruit mixture
  • 3.5 oz ready-to-eat dried figs, chopped fingernail size
  • 3.5 fl oz Meantime Chocolate Stout (or any stout if you can't find this one)
  • 2.1 oz unsalted butter, at room temperature
  • 2.1 oz dark brown muscovado sugar
  • 2.1 oz runny honey
  • 2.1 oz plain flour
  • 2 large free-range eggs, at room temperature, beaten to mix
  • 4.4 oz fresh white breadcrumbs
  • 0.5 tsp ground mixed spice
  • 0.2 tsp each grated nutmeg and ground cinnamon
  • 1 medium Cox's eating apple, cored and grated
  • 0.4 oz chopped almonds
  • 3.5 oz pinenuts
  • 3.5 oz dark chocolate
  • 12.3 oz luxury dried fruit mixture
  • 3.5 oz ready-to-eat dried figs, chopped fingernail size
  • 0.4 cup Meantime Chocolate Stout (or any stout if you can't find this one)
  • 2.1 oz unsalted butter, at room temperature
  • 2.1 oz dark brown muscovado sugar
  • 2.1 oz runny honey
  • 2.1 oz plain flour
  • 2 large free-range eggs, at room temperature, beaten to mix
  • 4.4 oz fresh white breadcrumbs
  • 0.5 tsp ground mixed spice
  • 0.2 tsp each grated nutmeg and ground cinnamon
  • 1 medium Cox's eating apple, cored and grated
  • 0.4 oz chopped almonds
  • 3.5 oz pinenuts
  • 3.5 oz dark chocolate

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 40 mins
  • Cooking Time: 210 mins
  • Serves: 12

Step-by-step

  1. Put the dried fruit, chopped figs and the stout into a mixing bowl. Stir well then cover with clingfilm and leave to soak for 8-12 hours, or overnight (if possible give the mixture the odd stir now and then).
  2. Next day, beat the butter with the sugar and honey in a large mixing bowl, using an electric whisk or wooden spoon. Gradually beat in the eggs, beating well after each addition and fold in the flour until evenly mixed. Prepare a two pint pudding basin by buttering its sides and lining with greaseproof paper.
  3. In another bowl, mix the breadcrumbs with all the spices, grated apple, almonds and pinenuts. When thoroughly combined stir into the egg mixture with the soaked fruit (and any liquid in the bowl). Break or chop the chocolate into small pieces and stir into the pudding mixture, making sure the chocolate is evenly distributed.
  4. Spoon into the prepared basin. Tap the bowl gently on the work top to expel any air pockets then cover with a layer of greased greaseproof paper pleated in the middle to allow for expansion, then foil (or use a snap-on lid). Tie securely with string and loop the string across the top to make a handle for easy removal.
  5. Steam or boil the pudding in a pan of boiling water: stand the bowl on an upturned saucer then pour in boiling water from the kettle so the water comes 2/3 up the side of the bowl. Simmer gently for 3 ½ hours, topping up with boiling water from time to time so the pan doesn't boil dry. Remove the bowl from the pan and when cold cover with fresh paper and foil. Store in the fridge for up to month.
  6. To serve: steam or boil as before for 2 hours. Turn out onto a platter to serve.

Recipe by Linda Collister for Divine Chocolate; photo by Hilary Moore for Divine Chocolate.

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