Dark Chocolate And Cherry Christmas Pudding Recipes

DARK CHOCOLATE AND CHERRY CHRISTMAS PUDDING

Steps:

• Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
• Mix all dry ingredients together.
• Add the egg to the soaked fruit and mix well.
• Finally add the dry ingredients and mix well, but do not over-mix.
• Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, 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 long piece of string to tightly tie 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 sauce 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 side of the basin, then cover with a tightly fitting lid.
• Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
• Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
• Serve with clotted cream.

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.