Fancy a change from the traditional Christmas Pudding?
Then read on...
- 100g glace cherries, cut into halves
- 50g sultanas
- 50g currants
- 50g raisins
- 1 medium green apple, cored and peeled, then grated
- 50g muscovado sugar
- 2 tbsp black treacle
- 75mls extra virgin olive oil
- 100mls Kirsch or Vodka
- 1 egg
- 2 tsp mixed spice
- 1 tsp salt
- 80g bitter chocolate 70% cocoa solids, grated
- 50g plain flour
- 25g cocoa powder
- Soak the fruits, apple, sugar, treacle, olive oil and in the whiskey and leave overnight if possible.
- Next mix the spice, salt, grated chocolate flour and cocoa powder together.
- Place the egg into the soaked fruit and mix well, then add the dry ingredients
- Place the mixture into the pudding basin and cover with a circle of greaseproof paper.
- Place a large piece of foil on top of a large piece of greaseproof paper then fold in the
- centre to make a pleat. Place the pleated papers on top of the pudding basin and use a
- Tie a piece of string to tightly tie the papers just below the rim of the basin. With an extra
- piece of string, tie a long loop across the top - you can use this as a handle to help lower
- and lift the pudding in and out of the pan.
- Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top. Fill
- the pan with enough boiling water to come halfway up the sides of the basin then cover
- with a tightly fitting lid and bring the water to the boil.
- Reduce the heat and simmer gently for about 1 hour 35-40 minutes.
- Check the water every couple of hours and add extra boiling water as necessary to
- maintain the water level.