Chocolate Christmas Pudding

 Chocolate Christmas

  (1 x pudding 8 portions)

Created by Beverley Dunkley  head of CHOCOLATE ACADEMY™
Julie Sharp - Technical and development

Ingredients Preparation
75 g dates
75 g raisins
35 g mixed peel
35 g candied ginger
1 orange zest
8 g bicarbonate of soda
125 ml water
75 ml brandy

Place the dried fruit into the water and brandy and bring to the boil,

 add in the bicarbonate of soda and mix well,

turn out into a bowl and allow to cool.

75 g butter
225 g dark brown sugar
3 eggs
Vanilla essence
200 g self-raising flour
25 g cocoa powder
5 g cinnamon
5 g mixed spice
3 g nutmeg
Cream the butter and sugar together until light and fluffy.
Add in the eggs slowly.
Fold through the dry ingredients.
50 g dark chocolate chunks

Once the fruit mix is cold fold it through the cake mix
and then fold through the chocolate chunks.
Bake at 200°C until golden brown and the sponge bounces
back when lightly touched.