Not everyone loves the traditional Christmas pudding, I can assure you they will love this.
We are fully immersed in the Christmas thing now, so let’s just go with it. I have lists of lists and online shopping deliveries are arriving on a daily basis. My sister, Mother and I are menu planning for the big day, and discussing all the parts of the Christmas day menu which have to be included so as not to upset anyone. My Mother is always in charge of the Christmas pud, making one every year which is only realistically enjoyed by 3 of our 10 strong party. I love a slab or two of traditional Christmas pud, but my sister can’t abide it and always has to have a special needs pudding of her own. This year, I am treating her like the princess she is and will be making her this really rather divine Chocolate Christmas Pudding.
This pudding is a treat to be enjoyed at Christmas, however, it is really just a steamed chocolate, sticky toffee style dessert. The date puree keeps this *eeek* super moist and the chocolate sauce makes it a spoiley rich treat. I had, much to my Mother’s disappointment, never really steamed a pudding before. I had to call her for advice on how to cook this, and discovered, much to my delight, I did actually own a steamer pan to fit on my saucepan. Other than that, this pudding is simplicity itself. Some processing, some beating, all for huge reward. I cut the original recipe down by a third due to the large pudding basin I ordered not arriving in time, but it still made a pud big enough to feed a generous 6. I kept the sauce as per the original recipe, because, let’s face it, there’s no such thing as too much chocolate sauce. I take my hat off to Donna Hay for the inspiration for this dish, and so will my sister when she tries it.
This is just the sort of dessert you need on your Christmas table. It’s rich, decadent and if you enjoy with a big glass of dessert wine, it may just be the best Christmas present ever, for traditional Christmas pudding haters.
This recipe will feature on Lucy Loves later this week.
Chocolate Christmas Pudding Recipe
Serves a generous 6
You will need a 1 litre pudding basin with a lid or cover with foil and a food processor or blender for the dates
- 130g dates
- 3/4 teaspoon bicarbonate of soda
- 120ml boiling water
- 40g soft butter or Stork
- 90g dark brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 75g self raising flour
- 1 heaped tablespoon cocoa
- 75g dark chocolate, melted
- Chocolate Brandy Sauce
- 180ml double cream
- 60g dark brown sugar
- 200g dark chocolate
- 25g butter
- 1 tablespoon brandy
- Glitter to decorate if you’re feeling festive
Boil a kettle of water and butter your 1 litre pudding basin thoroughly.
In your food processor or blender measure in the dates, bicarb and boiling water. Leave to sit for 15 minutes. Then process this until you have a smooth puree.
In a stand mixer or a bowl with a spoon, beat the brown sugar and soft butter until much lighter in colour and texture. Add the vanilla then the eggs one by one until you have a thin mixture. Fold in the flour, cocoa, melted chocolate and then the date puree. Mix until smooth.
Scrape this into your buttered pudding basin. Level the top then cover with the lid or with foil, lined with baking paper, then tie the paper lid on with string. Place into your steamer or into a saucepan with a saucer in the bottom. Pour boiling water into the bottom of the steamer or up to half way up the pudding bowl if you are using a saucepan. Steam for 2 hours 45 minutes, lid on, topping up the water in the bottom of the steamer or pan as and when needed.
To make the sauce add the cream, dark brown sugar, chocolate and butter into a small saucepan. Bring up to the simmer, stirring well to dissolve the sugar, then simmer for 4 to 5 minutes. Stir in the tablespoon of brandy then pour into a jug ready to serve with your pudding.
Once the steaming time is up and the pudding is firm and cooked through, remove from the pan and run a knife around the edge of the pudding bowl. Place a plate over the top and turn the pudding out to serve.
Pour some chocolate sauce on top, add glitter if you wish, then serve in generous wedges with additional chocolate sauce and double cream if you are throwing diet caution to the wind.