Chocolate Christmas Pudding

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.

BUY THE CHOCOLATE

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

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