dark chocolate and cherry christmas puddingrating:
I've just seen this on 'Cooking the Books' and it looked delicious. It's from Phil Vickery's “Britain The Cookbook”
40g each of sultanas, currants and raisins
40g dried figs, chopped
60g large glacé cherries, quartered
1 tablespoon black treacle
4 tablespoons extra virgin olive oil
1 small apple, cored, peeled then grated
2 tablespoons whisky
40g plain flour
25g molasses sugar
15g cocoa powder
2 teaspoons mixed spice
1 teaspoon salt
85g bitter chocolate, 70% cocoa solids, grated
1 large egg, beaten
1 x 227g tub clotted cream, to serve
- Mix together the dried fruit, treacle, olive oil, apple and whisky and leave for at least 4 hours, or overnight if possible.
- Mix all the dry ingredients together.
- Add the egg to the soaked fruit and mix well. Finally add the dry ingredients and mix well; do not over-mix
- Place the mixture in a pudding basin, 17cm in diameter and 9cm deep, and cover with a circle of greaseproof paper.
- Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
- Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie the papers just below the rim of the basin. With an extra piece of string, tie a long loop across the top – you can use this as a handle to help lower and lift the pudding in and out of the pan.
- Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top. Fill the pan with enough boiling water to come halfway up the sides of the basin, then cover with a tightly fitting lid
- Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours. Check the water every couple of hours and add extra boiling water as necessary to maintain the water level until the pudding is cooked.
- Serve with clotted cream