Dark Chocolate and Cherry Christmas Pudding: A Decadent Holiday Treat

Christmas, for me, has always been synonymous with the rich, comforting aroma of traditional pudding wafting through the house. But this year, I decided to elevate that classic experience, blending the familiar warmth with the decadent allure of dark chocolate and sweet cherries. The first time I made this pudding, the fudgy depth of the chocolate against the tangy cherries was simply divine. The smiles around the table that Christmas were the sweetest reward, and this Dark Chocolate and Cherry Christmas Pudding has become a cherished tradition ever since.

Recipe Overview

• Prep Time: 20 minutes
• Soak Time: 4 hours (minimum), or overnight
• Cook Time: 4-5 hours
• Total Time: 4 hours 20 minutes (minimum)
• Servings: 8
• Yield: 1 pudding
• Dietary Type: Not specified

Ingredients

• 40 g sultanas (1 1/2 oz)
• 40 g currants (1 1/2 oz)
• 40 g raisins (1 1/2 oz)
• 40 g dried figs, chopped (1 1/2 oz)
• 60 g large glace cherries, quartered (2 1/4 oz)
• 1 tablespoon black treacle
• 4 tablespoons extra virgin olive oil
• 1 small apple, cored, peeled, grated
• 2 tablespoons whiskey
• 40 g plain flour (1 1/2 oz)
• 25 g molasses sugar (1 oz)
• 15 g cocoa powder (1/2 oz)
• 2 teaspoons mixed spice
• 1 teaspoon salt
• 85 g bitter chocolate, 70% cocoa solids, grated (3oz)
• 1 large egg, beaten
• 227 g clotted cream, to serve (8 oz)

Equipment Needed

• Large mixing bowl
• Grater
• 6 1/2 inch diameter and 3 1/2 inch deep pudding basin
• Greaseproof paper
• Aluminum foil
• String
• Large saucepan
• Heatproof saucer

Instructions

1. Begin by preparing the fruit mixture. In a large mixing bowl, combine the sultanas, currants, raisins, chopped dried figs, and quartered glace cherries.
2. Add the black treacle, extra virgin olive oil, grated apple, and whiskey to the fruit mixture. Mix everything together thoroughly.
3. Cover the bowl and leave the fruit to soak for a minimum of 4 hours, or preferably overnight, allowing the flavors to meld and deepen. The longer it soaks, the richer the final pudding will be.
4. In a separate bowl, combine all the dry ingredients: the plain flour, molasses sugar, cocoa powder, mixed spice, and salt. Whisk them together to ensure even distribution of the cocoa and spices.
5. Once the fruit has soaked, add the beaten egg to the fruit mixture and mix well to incorporate.
6. Gradually add the dry ingredients to the soaked fruit and egg mixture. Gently fold the dry ingredients in until just combined, being careful not to over-mix. Over-mixing can result in a tough pudding.
7. Finally, fold in the grated bitter chocolate.
8. Grease a pudding basin that is approximately 6 1/2 inches in diameter and 3 1/2 inches deep. Pour the pudding mixture into the prepared basin and level the top.
9. Cut out a circle of greaseproof paper slightly larger than the top of the basin. Place it directly on top of the pudding mixture.
10. Next, take a large piece of aluminum foil and a large piece of greaseproof paper. Place the foil on top of the greaseproof paper. Fold them both in the center to create a pleat. This pleat will allow the pudding to expand as it cooks.
11. Place the pleated papers on top of the pudding basin.
12. Use a long piece of string to tightly tie the papers just below the rim of the basin, securing the covering.
13. With an extra piece of string, tie a long loop across the top of the basin. This loop will act as a handle to make it easier to lower and lift the pudding in and out of the pan.
14. Place a heatproof saucer in the bottom of a large saucepan. This will prevent the pudding basin from directly touching the bottom of the pan and potentially cracking.
15. Sit the pudding basin on top of the saucer in the saucepan.
16. Pour enough boiling water into the pan to come halfway up the side of the basin.
17. Cover the saucepan with a tightly fitting lid.
18. Bring the water to a boil, then reduce the heat to low and simmer gently for 4-5 hours.
19. Check the water level every couple of hours, and add extra boiling water as necessary to maintain the water level. It’s crucial to keep the water level consistent to ensure even cooking.
20. After 4-5 hours, check the pudding for doneness. A skewer inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
21. Once cooked, carefully remove the pudding basin from the saucepan. Let it cool slightly before unmolding.
22. Serve warm with a generous dollop of clotted cream.

Expert Tips & Tricks

• For an even deeper chocolate flavor, consider using a high-quality dark chocolate with 75-80% cocoa solids.
• If you don’t have molasses sugar, you can substitute it with light or dark brown sugar.
• To ensure the pudding is evenly cooked, rotate the basin halfway through the cooking time.
• If you find the top of the pudding is browning too quickly, loosely cover the basin with foil during the last hour of cooking.
• For a festive touch, flame the pudding with brandy before serving.

Serving & Storage Suggestions

Serve this Dark Chocolate and Cherry Christmas Pudding warm, ideally straight after cooking or reheating. The richness of the dark chocolate and the sweetness of the cherries are beautifully complemented by a generous dollop of clotted cream. For an extra touch of indulgence, consider serving with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently steam it for about 30 minutes, or microwave in short bursts until warmed through. You can also freeze the pudding for up to 3 months. Thaw it completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal (estimated)	N/A
Total Fat	20g (estimated)	N/A
Saturated Fat	12g (estimated)	N/A
Cholesterol	75mg (estimated)	N/A
Sodium	200mg (estimated)	N/A
Total Carbohydrate	40g (estimated)	N/A
Dietary Fiber	3g (estimated)	N/A
Sugars	25g (estimated)	N/A
Protein	4g (estimated)	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredient brands and quantities used.

Variations & Substitutions

• Gluten-Free: Substitute the plain flour with a gluten-free all-purpose flour blend. Be sure to check the ingredients of the mixed spice to ensure it is gluten-free.
• Booze-Free: Omit the whiskey and replace it with apple juice or strong brewed coffee for a similar depth of flavor.
• Nut-Free: Ensure the chocolate used is manufactured in a nut-free facility, and be mindful of potential cross-contamination during preparation.
• Different Fruits: Experiment with other dried fruits such as cranberries, apricots, or chopped prunes.
• Spice Variations: Adjust the amount of mixed spice to your liking, or try adding a pinch of ground cloves or cardamom for a unique twist.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding ahead of time?
A: Absolutely! In fact, making it a day or two in advance can enhance the flavor. Just store it in the refrigerator and reheat before serving.

Q: What if I don’t have a pudding basin?
A: You can use a heatproof bowl of a similar size and depth. Just ensure it can withstand the heat of simmering water.

Q: Can I bake this pudding instead of steaming it?
A: While steaming is the traditional method, you can bake it in a water bath in a preheated oven at 325°F (160°C) for approximately 2-3 hours, or until a skewer inserted into the center comes out clean.

Q: How do I prevent the pudding from becoming too dry?
A: Ensure the pudding basin is tightly covered during steaming, and check the water level regularly to prevent it from evaporating completely.

Q: What can I serve with this pudding besides clotted cream?
A: Vanilla ice cream, custard, brandy butter, or a simple dusting of powdered sugar are all delicious accompaniments.

Final Thoughts

This Dark Chocolate and Cherry Christmas Pudding is more than just a dessert; it’s a celebration of flavors, a comforting embrace on a cold winter’s night, and a delicious way to create lasting memories. I encourage you to try this recipe and share the joy with your loved ones. Feel free to adapt it to your own preferences and let your creativity shine. And don’t forget to let me know what you think! Happy baking, and happy holidays!