The addition of chocolate and cocoa powder adds wonderful depth and complexity to this sweet, fruity Christmas pudding. Fresh pear gives it a buttery note, while assorted dried fruits add texture and character. Stirred together in one pot, it is easy to make and will keep for up to six weeks in the fridge. Flame at the table for a Christmas Day centrepiece, or garnish with holly and a few berries. Serve warm with custard or cream.
Makes 1 large pudding to serve 10-12
sultanas, raisins, currants 350g
dried fruits 350g, a combination of pears, figs, apricots, prunes and dates, all chopped to the size of raisins
candied peel or candied stem ginger 100g, finely chopped
unsalted butter 170g, plus 10g for buttering the pudding basin
pear 1 large, ripe, peeled and grated
light muscovado sugar 200g
brandy, rum or Grand Marnier 100ml
orange finely grated zest and juice of 1 large
dark chocolate (60-70% cocoa solids) 100g, finely chopped (or use chocolate buttons)
unsweetened cocoa powder 35g, preferably Dutch-processed (I like Droste or Callebaut)
eggs 4, lightly beaten
fresh white breadcrumbs 100g
self-raising flour 120g
mixed spice 1 tsp
ground cinnamon 1 tsp
salt ¼ tsp
To decorate
sprig of holly
berries
icing sugar
Combine the raisins, sultanas, currants, chopped fruits and candied ginger (or peel) in a large pot, then add the butter, grated pear, muscovado sugar, brandy (or Grand Marnier or rum), and orange zest and juice. Place the pot over low heat and stir gently from time to time until the butter has melted and the mix is hot and glossy – about 10 minutes. Add the chopped chocolate and immediately remove from heat. Stir gently until the chocolate has melted, then add the cocoa powder and stir to incorporate. Set aside to cool until room temperature.
Meanwhile, prepare the pudding basin; grease a 2-litre oven-proof basin with the extra 10g butter. Cut a circle of parchment paper to fit the base of the basin and a larger one to fit the top. Press the smaller circle on to the base of the basin and set the larger circle aside for now.
Preheat the oven to 160C fan/gas mark 4 and bring a kettle of water to a boil.
When the fruit mix is sufficiently cooled, add the beaten eggs and stir to combine, then fold in the breadcrumbs. Sift the flour, mixed spice, cinnamon and salt into a medium bowl, then add to the fruit mix and stir until incorporated.
Spoon the mixture into the prepared pudding basin (it will be three-quarters full) then smooth the top with the back of a spoon. Fold a pleat in the centre of the large circle of baking paper then press it lightly on top of the batter. Cover the pudding with a double layer of aluminium foil and press tightly around the basin to seal.
Place the pudding into a deep baking tray, then place the tray in the preheated oven. Pour just-boiled water from the kettle to come three-quarters of the way up the sides of the tray. Bake for 2½ hours, or until a skewer inserted into the centre of the pudding comes out clean.
If serving on the day, allow the pudding to cool for about 5 minutes after it comes out of oven before turning out on to a serving plate. Garnish with a sprig of holly and some berries, then dust lightly with icing sugar. Serve with custard or cream.
If making ahead, allow the pudding to cool completely, then wrap with a clean piece of baking paper then aluminium foil. Place in a reusable plastic bag and keep in the fridge for up to 6 weeks until ready to serve.
To reheat, remove the pudding from the fridge about 12 hours before it is to be reheated. Place a small trivet or upturned saucer in the bottom of a stockpot, then place the covered pudding basin on top. Fill the pot with boiling water to come halfway up the sides of the basin, then cover with a tight-fitting lid. Simmer gently for about 2 hours, replenishing with more boiling water as necessary during the cooking time.
Helen Goh is a recipe developer and co-author of Sweet (Ebury, £27)
