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Chocolate Christmas Pudding

Name: Chocolate Christmas Pudding
Prep time: T45M
Cook time: T2H30M
Yield: 14-16
Cuisine: Chocolate
Ingredients: 250g dried apricots 200g pitted prunes 145g whole almonds, roughly chopped 145g ground almonds 1 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. nutmeg 750 ml prune juice 90g Rio Caribe 100% cacao roughly chopped 300g sultanas 300g raisins 200g apples, peeled, cored and grated 4 tbsp. concentrated apple juice Zest of 3 large oranges, grated 4 large eggs 180ml sherry 50ml brandy Splash of olive oil

Prep Time:45 minutes, then stand for 1-2 days

Cooking Time:2.5-3 hours

Serves:14-16

Most traditional Christmas puddings are too rich and heavy to eat after a big Christmas lunch, so here is a recipe for a lighter version. No butter, suet, sugar or flour is added – only a little olive oil and honey – and it tastes superb. The chocolate combines with and enhances the flavours of the dried fruit beautifully. An added bonus is that you don’t need to age it, so if you want to get organised early you can make and store it, but you can just make it and eat it.

Ingredients

250g dried apricots

200g pitted prunes

145g whole almonds, roughly chopped

145g ground almonds

1 tsp. ground cinnamon

1 tsp. ground allspice

1 tsp. nutmeg

750 ml prune juice

90g Rio Caribe 100% cacao roughly chopped

300g sultanas

300g raisins

200g apples, peeled, cored and grated

4 tbsp. concentrated apple juice

Zest of 3 large oranges, grated

4 large eggs

180ml sherry

50ml brandy

Splash of olive oil

Equipment

1.8-litre heatproof pudding bowl or 2 x 900-ml heatproof pudding bowls

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Method

Chop the apricots and prunes and place in a large bowl with the chopped and ground almonds, the cinnamon, allspice and nutmeg. Set aside.

Bring the prune juice to the boil in a saucepan over a moderate heat. Lower the heat slightly and simmer until reduced by about two thirds. Remove from the heat and stir in the cacao until it has melted. Leave to cool for 5-10 minutes.

Stir all the remaining ingredients, except the splash of olive oil, into the prune juice and chocolate mixture, then tip into the bowl of apricots, prunes, nuts and spices. Cover the bowl and leave in a cool place for 1-2 days, stirring occasionally.

Lightly grease the pudding bowl(s). Fill almost to the top with the prepared pudding mixture. Lightly oil the top of the pudding with the olive oil and cover the bowl with a double layer of greaseproof paper. Tie the paper firmly in place with a length of string, allowing enough extra string to form a handle reaching over to the other side of the bowl.

Place the pudding bowl(s) in a large pan. Add enough freshly boiled water to reach about halfway up the sides of the bowl(s). Place over a low heat, cover the pan and leave to simmer gently for 2 ½ - 3 hours, topping up with extra boiled water if necessary. The longer you cook the pudding, the darker it will become.

Using the string handle, lift the pudding out of the pan and set aside to cool. When cold, remove the greaseproof paper and replace with a fresh piece tied firmly in place. Store in a cool, dry place for up to 6 months. Reheat to serve by steaming again in a large pan of simmering water for 2 hours.