Haigh's Chocolate Christmas Pudding
MODERATE 24 SERVES 45MIN PREP 6HRS COOKING
- 3 cups (480g) mixed dried fruits
- ½ cup (100g) dried figs, chopped
- ½ cup (115g) glace ginger, chopped
- zest and juice 2 oranges
- 1 cup (250ml) Coopers Stout
- ¼ cup (60ml) brandy
- butter for greasing
- 1 cup (140g) slivered almonds
- 250g pack suet mix
- 2 Granny Smith apples, grated
- ½ cup (110g) dark brown sugar
- ½ cup (125ml) dark treacle
- ¾ cup (105g) self-raising flour, sifted
- ¼ cup (25g) cocoa, sifted
- 1¼ cup (85g) fresh breadcrumbs
- 150g Haigh’s 70% Cocoa Dark Chocolate Pastilles, roughly chopped
- 1 cup (120g) almond meal
- 1½ tablespoons mixed spice
- 3 large eggs, lightly beaten
- In a large mixing bowl, mix together the dried fruit, ginger, zest and juice, stout and brandy. Cover and leave to soak overnight.
- Grease a 2 litre pudding basin or 2 x 1 litre pudding basins with butter. Place a side plate upside down into the base of one or two deep pots large enough to hold the pudding basins. For each pudding, cut a piece of foil and baking paper to the same size, large enough to generously cover the pudding basin. Place foil down on a clean work surface and cover with a sheet of baking paper. Create a pleat in the centre widthways, allowing the pudding to rise during cooking.
- Add the remaining ingredients to the fruit mixture, stirring until well combined. Spoon into prepared pudding basin/s and place prepared foil cover/s on top, baking paper side down, with the pleat running across the middle. Using a rubber band or string securely tie the foil top around the bowl, just below the lip.
- Place pudding into prepared pot on the inverted plate. Pour enough boiling water around the pudding to come halfway up. Cover with a tight-fitting lid and simmer over a low heat for 6 hours. Check the water level regularly and refill if required. Remove from pot and allow to cool.
- Store pudding in a cool dry place for up to 12 months.
- To serve, simply repeat the steaming process until pudding is heated through. Turn out onto a serving platter, decorate with Leucadendrons, summer berries or cherries and serve with brandy sauce.