Chocolate and Cherry Christmas Pudding

• заморожені темні солодкі вишні↗200g g

  розморожені, плюс додаткові вишні, залишені цілими, для прикраси пудингу

• груша Конференція↗1
• родзинки↗100g g
• золотий ізюм↗100g g
• бренді↗100ml ml
• темний шоколад у плитці↗100g g
• несолоне масло↗100g g

  плюс 2 ст. л. для змащування

• великі яйця↗2
• звичайне борошно↗50g g
• темний м'який коричневий цукор↗100g g
• суміш спецій1 tsp tsp
• какао-порошок↗1 tbsp tbsp
• свіжі сухарі↗50g g
• темний шоколад у плитці↗100g g
• подвійні вершки↗120ml ml

  плюс додатково для подачі

• золотий сироп↗2 tbsp
• бренді↗3 tbsp

  (за бажанням)

Step-by-step instructions

1. 1

   Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely.

2. 2

   In a large bowl combine the cherries, pear, raisins, golden sultanas and brandy. Mix well and cover with cling film.

3. 3

   Heat in the microwave on high power for 3 minutes, then let cool for 5 minutes so the fruit swells. While waiting, break the chocolate into squares.

4. 4

   Pour the chocolate and butter into the hot fruit mixture. Stir, then let it melt. Allow to cool uncovered for about 15 minutes.

5. 5

   Meanwhile, grate 1 tbsp of butter around the inner side of a 1‑liter pudding mould.

6. 6

   Place two sheets of foil one on top of the other and butter the top sheet. Holding the sheets together, fold a 3 cm pleat in the middle of the foil and set aside.

7. 7

   Beat the eggs in a small bowl. Sift the flour, sugar, spice mix and cocoa powder over the chocolate fruit, then add the breadcrumbs, eggs and ¼ tsp salt.

8. 8

   Stir everything with a wooden spoon – the mixture will be quite wet. Transfer it into the buttered mould.

9. 9

   Cover the pudding with the buttered side of the foil and press it against the edge of the mould. Tie a string tightly around the rim of the mould and make a handle from the string so you can easily lower the mould into a pot and lift it out later.

10. 10

    Trim the foil so that about a 5 cm tail remains, then carefully fold it back inside. The goal is to make the pudding airtight.

11. 11

    Place a heat‑proof stand in a very large pot, then set the mould on top. Pour in freshly boiling water until it reaches the middle of the mould.

12. 12

    Cover the pot and steam the pudding for 2½ hours. Check doneness by inserting a skewer through the foil – if wet batter remains on the skewer, steam for another 15 minutes and check again. The pot should have only a gentle simmer, not a hard boil. Add water as needed during cooking.

13. 13

    For storage, let the pudding cool and keep it in a cool dark place to mature. Do not remove the foil. The pudding can be made up to two months in advance.

14. 14

    To reheat, steam in a pot for 30 minutes or microwave on medium power for 5 minutes. If using a microwave, remove the foil and cover with cling film.

15. 15

    For the sauce, break the chocolate into squares. Put all ingredients in a small saucepan and heat gently, stirring constantly, until you obtain a smooth mixture. Serve the pudding, garnished with leftover cherries, sauce and a spoon of double cream.