Category

Yields12 Servings

 200 g frozen cherries, defrosted
 1 pear
 100 g raisins
 100 g sultanas
 100 ml brandy
 200 g dark chocolate
 100 g unsalted butter
 2 large eggs
 50 g Biohawk plain flour with Bake Aid
 100 g dark brown sugar
 1 tsp mixed spice
 1 tbsp cocoa powder
 50 g fresh bread crumbs (If you are not making your bread use a Gluten free bread like Abbott's Bakery Farmhouse Wholemeal)
 120 ml double cream
 2 tbsp golden syrup
 3 tbsp brandy
 Relief

1

Drain the cherries, cut in half and place in a large bowl.

2

Peel the pear and grate over the cherries.

3

Add the raisins and sultanas to the bowl.

4

Stir 1 teaspoon of Relief into the 100mL of brandy. Pour over the fruit, stir to coat. Cover with Cling wrap.

5

Grease a 1 litre pudding basin with butter. Lay 2 sheets of foil over each other (they need to be large enough to cover the basin and go down the sides) and butter one side. Holding both sheets together, make a 3 cm pleat across the middle of the foil and set aside.

6

Place the bowl of fruit in the microwave on high for 3 minutes. Allow to cool for 5 minutes.

7

Break 100g of the chocolate over the fruit. Add the butter. Stir to melt the butter and chocolate.

8

Let it cool, uncovered for 15 minutes.

9

Beat the eggs in a small bowl.

10

Sift in the flour, sugar, mixed spice and cocoa powder over the fruit. Add the breadcrumbs, egg and 1/4 teaspoon of salt.

11

Stir everything together until combined.

12

Pour the mix into the pudding basin. Smooth the top.

13

Cover the pudding with the buttered foil, buttered side down. Tie string tightly under the lip of the basin, make a string handle to make it easier lower the pudding in and out of the saucepan later.

14

Trim the foil so that it is about 5 cm. Tuck the rest up and under itself neatly. The aim is to keep the pudding water tight.

15

Put a trivet or a heat proof saucer into a very large saucepan. Lower the pudding basin on top. Pour just enough boiling water to come half way up the pudding basin.

16

Cover the saucepan and steam the pudding for 2 1/2 hours. The water should be simmering and not boiling hard. Top up the water levels as it cooks if needed. Test if the pudding is cooked by inserting a skewer through the foil, if there is any wet mixture, steam for 15 minutes more and then check again.

17

Carefully lift the pudding out of the saucepan. Place still cover in foil on a cooling rack. Let the pudding cool completely. Store in a cool dark place. Do not remove the foil. The pudding will store for up to 2 months before eating.

18

To reheat, stem in a pan for 30 minutes or microwave on medium for 5 minutes. If microwaving remove the foil and cover with cling wrap.

19

To make the sauce, place 100g chocolate in a small saucepan. Add the cream, golden syrup, brandy and 1/8 teaspoon of Relief. Heat gently, stirring until smooth.

20

Serve the pudding topped with sauce and a dollop of double cream.

Ingredients

 200 g frozen cherries, defrosted
 1 pear
 100 g raisins
 100 g sultanas
 100 ml brandy
 200 g dark chocolate
 100 g unsalted butter
 2 large eggs
 50 g Biohawk plain flour with Bake Aid
 100 g dark brown sugar
 1 tsp mixed spice
 1 tbsp cocoa powder
 50 g fresh bread crumbs (If you are not making your bread use a Gluten free bread like Abbott's Bakery Farmhouse Wholemeal)
 120 ml double cream
 2 tbsp golden syrup
 3 tbsp brandy
 Relief

Directions

1

Drain the cherries, cut in half and place in a large bowl.

2

Peel the pear and grate over the cherries.

3

Add the raisins and sultanas to the bowl.

4

Stir 1 teaspoon of Relief into the 100mL of brandy. Pour over the fruit, stir to coat. Cover with Cling wrap.

5

Grease a 1 litre pudding basin with butter. Lay 2 sheets of foil over each other (they need to be large enough to cover the basin and go down the sides) and butter one side. Holding both sheets together, make a 3 cm pleat across the middle of the foil and set aside.

6

Place the bowl of fruit in the microwave on high for 3 minutes. Allow to cool for 5 minutes.

7

Break 100g of the chocolate over the fruit. Add the butter. Stir to melt the butter and chocolate.

8

Let it cool, uncovered for 15 minutes.

9

Beat the eggs in a small bowl.

10

Sift in the flour, sugar, mixed spice and cocoa powder over the fruit. Add the breadcrumbs, egg and 1/4 teaspoon of salt.

11

Stir everything together until combined.

12

Pour the mix into the pudding basin. Smooth the top.

13

Cover the pudding with the buttered foil, buttered side down. Tie string tightly under the lip of the basin, make a string handle to make it easier lower the pudding in and out of the saucepan later.

14

Trim the foil so that it is about 5 cm. Tuck the rest up and under itself neatly. The aim is to keep the pudding water tight.

15

Put a trivet or a heat proof saucer into a very large saucepan. Lower the pudding basin on top. Pour just enough boiling water to come half way up the pudding basin.

16

Cover the saucepan and steam the pudding for 2 1/2 hours. The water should be simmering and not boiling hard. Top up the water levels as it cooks if needed. Test if the pudding is cooked by inserting a skewer through the foil, if there is any wet mixture, steam for 15 minutes more and then check again.

17

Carefully lift the pudding out of the saucepan. Place still cover in foil on a cooling rack. Let the pudding cool completely. Store in a cool dark place. Do not remove the foil. The pudding will store for up to 2 months before eating.

18

To reheat, stem in a pan for 30 minutes or microwave on medium for 5 minutes. If microwaving remove the foil and cover with cling wrap.

19

To make the sauce, place 100g chocolate in a small saucepan. Add the cream, golden syrup, brandy and 1/8 teaspoon of Relief. Heat gently, stirring until smooth.

20

Serve the pudding topped with sauce and a dollop of double cream.

Chocolate and Cherry Christmas Pudding