Chocolate Christmas pudding
Lindt balls buried in the centre of this chocolatey steamed pud give little melted caramel hits, perfect for a festive dessert that's easy but really impressive
- 100g butterplus more for the basin
- 75g light muscovado sugar
- 2 eggs
- 225g self-raising flour
- 50g cocoasifted
- 100ml milk
- 8 caramel or chocolate orange or Lindt ballsfrozen solid
SAUCE
- 100g butter
- 3 tbsp golden syrup
- 100g dark chocolate
- 3 tbsp double cream
Nutrition: per serving
- kcal593
- fat41g
- saturates25.5g
- carbs46.1g
- fibre3.5g
- protein8g
- salt1g
Method
step 1
Butter a 1 litre pudding basin. Beat the butter and sugar together until it’s light and fluffy. Beat in 1 egg and half the flour, followed by the remaining egg and flour. Beat in the cocoa, a pinch of salt and the milk. Spoon the mixture into the basin and then drop the Lindt balls at intervals around the top, pushing them in down into the pud.
Cover the basin with buttered baking paper and a sheet of foil on top, making a pleat along the top to allow for expansion, then tie the cover on with string or an elastic band.step 2
Put the pudding on a trivet or upturned saucer in a large pan with a lid, and pour in enough boiling water to come halfway-up the side. Cover and bring to a simmer. Cook for 1½ hours, or until a skewer comes out clean and it is coming away from the sides of the dish (look out for soft caramel in case you hit it by mistake).
step 3
Make the sauce by melting all the ingredients together in a bowl set over a pan of simmering water, or in a microwave, stir until smooth and let down with some more cream if you’d like a thinner sauce. Turn out the pudding and pour the sauce over.
