Chocolate Orange Christmas Pudding
A zesty pudding with added richness from the chocolatey twist. Swap the dark chocolate for milk if you prefer a sweeter pudding.
Hands-on time 25min, plus overnight soaking, cooling and (optional) maturing. Cooking time 41/2hr.
Serves 8 100g sultanas
75g raisins
75g currants
175g chopped mixed peel Finely grated zest 2 oranges, plus 50ml orange juice
100ml Cointreau
Butter, to grease
1tbsp mixed spice
2tbsp cocoa powder
150g dark chocolate (70% cocoa solids), chopped
2tsp orange blossom water, optional 125g dark brown soft sugar
50g plain flour
50g fresh white breadcrumbs 2 medium eggs, beaten
25g vegetarian suet
1 Mix the dried fruit, mixed peel, orange zest, orange juice and Cointreau in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
2 Lightly grease a 900ml pudding basin and line base with a disc of baking parchment. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre. Set aside.
3 Add remaining ingredients to the soaked fruit; mix well. Spoon into prepared basin, pressing down to level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over top, then tie to make a handle.
4 To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of the pudding. Cover pan with lid, bring to boil, then simmer gently for 41/2hr, checking water level and topping up as necessary.
5 If not serving immediately, carefully remove the pudding from the pan; cool completely. Wrap basin, still with foil lid, in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 2 months.
To reheat, remove foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr, or until piping hot in centre when pierced with skewer. To serve, remove from pan and allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve.
PER SERVING 463cals, 6g protein, 11g fat (6g saturates), 76g carbs (61g total sugars), 3g fibre