Description
This rich and indulgent Chocolate & Cherry Christmas Pudding combines the tartness of dark sweet cherries and pears with the decadence of dark chocolate and warm spices. Steamed to perfection, this traditional festive dessert is enhanced with a luscious chocolate sauce and fresh cream, making it a perfect centerpiece for holiday celebrations.
Ingredients
Scale
Main Ingredients
- 200g frozen dark sweet cherries, defrosted, plus extra whole cherries to decorate
- 1 Conference pear
- 100g raisins
- 100g sultanas
- 100ml brandy
- 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: Drain the defrosted cherries in a sieve over a bowl and cut them in half. Peel the pear and grate it coarsely.
- Soak Fruit: In a large bowl, combine cherries, grated pear, raisins, sultanas, and brandy. Stir well, cover with clingfilm, microwave on high for 3 minutes, then let cool for 5 minutes to plump up the fruit.
- Melt Chocolate and Butter: Break the chocolate into squares. Add chocolate and butter to the hot fruit mixture, stir to melt, and let cool uncovered for about 15 minutes.
- Prepare Pudding Basin: Rub 1 tbsp butter around the inside of a 1-litre pudding basin. Lay two sheets of foil on top of each other, butter the top sheet, fold a 3cm pleat across the middle, and set aside.
- Mix Wet and Dry Ingredients: Beat eggs in a small bowl. Sift flour, sugar, mixed spice, and cocoa powder onto the fruit mixture, then add breadcrumbs, eggs, and 1/4 tsp salt. Stir thoroughly to form a wet mixture.
- Assemble Pudding: Tip the mixture into the buttered basin. Cover tightly with the buttered foil (buttery side down), scrunch over the basin edge, and tie string tightly below the lip, forming a handle. Trim foil leaving a 5cm frill, and tuck it neatly under to keep watertight.
- Steam Pudding: Place a heatproof saucer in a very large saucepan, set the basin on top, and pour in just-boiled water until halfway up the basin. Cover and simmer gently for 2.5 hours, topping up water as needed. Check doneness with a skewer and steam longer if wet mixture remains.
- Store Pudding: Allow the pudding to cool and store, wrapped in foil, in a cool dark place to mature up to two months.
- Reheat Pudding: Steam for 30 minutes before serving or microwave uncovered (covered with clingfilm) on medium for 5 minutes.
- Make Chocolate Sauce: Break chocolate into squares and put in a small pan with double cream, golden syrup, and optional brandy. Heat gently, stirring until smooth.
- Serve: Serve the pudding topped with remaining cherries, warm chocolate sauce, and a dollop of double cream.
Notes
- This pudding can be made up to two months in advance, making it ideal for holiday meal planning or gifting.
- When gifting, wrap the pudding in a festive tea towel tied with string or ribbon and include sauce instructions on a tag.
- Keep the pudding wrapped in foil to maintain freshness and moisture during storage.
- Use a gentle simmer rather than a rolling boil when steaming to prevent the pudding from collapsing or becoming waterlogged.
- For best results, use fresh breadcrumbs made from stale bread for optimal texture.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Category: Dessert
- Method: Steaming
- Cuisine: British
Keywords: Christmas pudding, chocolate pudding, cherry dessert, festive dessert, steamed pudding, holiday pudding, chocolate cherry dessert
