Chocolate steamed pudding, covered in chocolate sauce

Chocolate Christmas pudding

Name: Chocolate Christmas pudding
Total time: 2 h
Yield: Serves 8
Ingredients: 100g butter plus more for the basin; 75g light muscovado sugar; 2 eggs; 225g self-raising flour; 50g cocoa sifted; 100ml milk; 8 caramel or chocolate orange or Lindt balls frozen solid; 100g butter; 3 tbsp golden syrup; 100g dark chocolate; 3 tbsp double cream

olivemagazine

Published: November 20, 2015 at 9:38 AM

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Serves 8

Easy

Total time: 2 hrs

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Lindt balls buried in the centre of this chocolatey steamed pud give little melted caramel hits, perfect for a festive dessert that's easy but really impressive

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Alternatives

Complete the dish

Make these Lindor chocolate fondants for a festive pudding, then check out our profiteroles, bûche de noël, sherry trifle, yule log and more decadent Christmas dessert ideas.

Looking for a traditional festive bake? Make our classic Christmas pudding, classic Christmas cake or gluten-free Christmas pudding.

Ingredients

Nutrition

100g butter

plus more for the basin
75g light muscovado sugar
2 eggs
225g self-raising flour
50g cocoa

sifted
100ml milk
8 caramel or chocolate orange or Lindt balls

frozen solid

SAUCE

100g butter
3 tbsp golden syrup
100g dark chocolate
3 tbsp double cream

Nutrition: per serving

kcal593
fat41g
saturates25.5g
carbs46.1g
fibre3.5g
protein8g
salt1g

Method

step 1

Butter a 1 litre pudding basin. Beat the butter and sugar together until it’s light and fluffy. Beat in 1 egg and half the flour, followed by the remaining egg and flour. Beat in the cocoa, a pinch of salt and the milk. Spoon the mixture into the basin and then drop the Lindt balls at intervals around the top, pushing them in down into the pud.
Cover the basin with buttered baking paper and a sheet of foil on top, making a pleat along the top to allow for expansion, then tie the cover on with string or an elastic band.
step 2

Put the pudding on a trivet or upturned saucer in a large pan with a lid, and pour in enough boiling water to come halfway-up the side. Cover and bring to a simmer. Cook for 1½ hours, or until a skewer comes out clean and it is coming away from the sides of the dish (look out for soft caramel in case you hit it by mistake).
step 3

Make the sauce by melting all the ingredients together in a bowl set over a pan of simmering water, or in a microwave, stir until smooth and let down with some more cream if you’d like a thinner sauce. Turn out the pudding and pour the sauce over.

Check out our best Christmas dessert recipes

Ginger Sticky Toffee Pudding served on individual small grey plates with pots of cream for pouring

Authors

olivemagazine

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