Ingredients

200g frozen dark sweet cherries, defrosted, plus extra whole cherries to decorate

1 Conference pear

100g raisins

100g sultanas

100ml brandy

100g dark chocolate bar

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

100g dark chocolate bar (for sauce)

120ml double cream, plus extra to serve

2 tbsp golden syrup

3 tbsp brandy (optional, for sauce)

Instructions

Step 1: Drain the defrosted cherries in a sieve over a bowl and cut them in half. Peel the pear and grate it coarsely.

Step 2: In a large bowl, mix the cherries, grated pear, raisins, sultanas, and brandy. Cover with clingfilm and heat on high in the microwave for 3 minutes. Let it cool for 5 minutes to plump up the fruit. Break the chocolate into squares while waiting.

Step 3: Add the chocolate squares and butter to the hot fruit mixture. Stir until melted and let cool uncovered for about 15 minutes.

Step 4: Butter the inside of a 1-litre pudding basin with 1 tablespoon of butter. Prepare two overlapping sheets of foil, butter the top sheet, fold a 3cm pleat along the middle, and set aside.

Step 5: Beat the eggs in a small bowl. Sift the flour, sugar, mixed spice, and cocoa powder over the cooled fruit mixture. Add the breadcrumbs, beaten eggs, and 1/4 teaspoon of salt. Stir well; the mixture will be quite wet.

Step 6: Pour the mixture into the buttered basin. Cover with the buttered foil (buttered side down), scrunch it over the basin’s edge, and tie tightly under the lip with string. Make a string handle to lower the basin later. Trim foil, leaving a 5cm frill, then tuck frill neatly under to keep the pudding watertight.

Step 7: Place a heatproof saucer in a very large saucepan and set the basin on top. Pour boiling water to halfway up the basin. Cover and steam on a simmer for 2½ hours, topping up water as needed. Test with a skewer; if wet mixture remains, steam for 15 more minutes and check again.

Step 8: After steaming, let the pudding cool. Store it wrapped and cooled in a dark place to mature until ready to serve.

Step 9: To reheat, steam for 30 minutes or microwave on medium for 5 minutes (remove foil, cover with clingfilm).

Step 10: For the sauce, break chocolate into squares. Heat chocolate, double cream, golden syrup, and brandy (if using) gently in a small pan, stirring until smooth. Serve the pudding topped with remaining cherries, the chocolate sauce, and a dollop of double cream.

Tips & Variations

This pudding can be made up to two months in advance, allowing the flavors to mature beautifully.

For gifting, wrap the pudding in a festive tea towel tied with string or ribbon, and include cooking instructions on a decorative tag.

Use brandy sparingly if you prefer less alcohol flavor or substitute with orange juice for a milder taste.

FAQs

Can I make this pudding without alcohol?

Yes, you can substitute brandy with fruit juice such as orange or apple juice to retain moisture and flavor without the alcohol.

How do I know when the pudding is fully cooked?

Insert a skewer through the foil into the pudding’s center; if it comes out clean without wet mixture, the pudding is cooked. If not, steam for an additional 15 minutes and check again.