ultimate chocolate christmas pudding
- 1 cup (100g/3½ oz) cocoa powder, sifted
- ⅔ cup (160ml/5½ fl oz) boiling water
- 250g (8¾ oz) unsalted butter, softened
- 1 cup (220g/7¾ oz) caster (superfine) sugar
- ⅔ cup (120g/4¼ oz) firmly packed brown sugar
- 2 teaspoons vanilla extract
- 5 eggs
- 1 cup (150g/5¼ oz) plain (all-purpose) flour
chocolate glaze
- 100g (3½ oz) dark (70% cocoa) chocolate
- ¼ cup (60ml/2 fl oz) single (pouring) cream
- 1 teaspoon vanilla extract
- Preheat oven to 160°C (325°F). Place the cocoa in a heatproof bowl and whisk in water until smooth. Set aside.
- Place the butter and both the sugars and vanilla in the bowl of an electric mixer and beat on high speed for 6 minutes or until light and creamy. Gradually add the eggs, 1 at a time, beating well after each. Fold in chocolate mixture and flour until well combined (mixture may look slightly curdled). Pour into a lightly greased 7-cup-capacity (1.75 litre/65 fl oz) ovenproof pudding basin.
- Bake for 55 minutes or until cooked when tested with a skewer. Cool in basin for 10 minutes before turning out onto a serving plate or wire rack.
- To make the chocolate glaze, place the chocolate, cream and vanilla in a small saucepan over low heat and stir until smooth. Allow to cool slightly before spooning over the pudding. Serve with cream or vanilla bean ice-cream. Serves 12
Photography: Chris Court
© DONNA HAY GROUP
