Chocolate and Chestnut Christmas Pudding

• sultanas↗150g g
• raisins↗100g g
• local zest50g g
• brandy↗100ml ml

  or dark rum, plus extra for serving

• unsalted butter↗100g g

  plus extra for the mould

• soft light-brown sugar↗125g g
• eggs↗2
• wheat flour↗75g g
• cocoa powder↗50g g
• fresh breadcrumbs↗50g g
• spice mix2 tsp tsp
• clementine1

  zest and juice

• ginger in stalk↗2 balls

  finely chopped, plus 1 tbsp syrup from jar

• dark chocolate↗100g g

  finely chopped

• prepared, peeled chestnuts100g g

  coarsely chopped

• збиті вершки↗

  або морозиво, для подачі

Step-by-step instructions

1. 1

   Transfer the sultanas, raisins and local zest into a bowl, pour over the brandy or dark rum, cover and let steep overnight.

2. 2

   Grease a pudding mould of 1.2 or 1.5 L with butter and line the bottom with a small circle of parchment paper. In a large bowl, beat the butter and soft light‑brown sugar with an electric whisk until pale. Add the eggs one at a time, beating.

3. 3

   Sift the wheat flour and cocoa powder into the butter‑sugar mixture. Add the fresh breadcrumbs, spice mix and a pinch of salt. Gently fold in the dried fruits together with the soaking liquid, clementine zest and juice, ginger stalk and 1 tbsp syrup from the jar, dark chocolate and the prepared, peeled chestnuts. Transfer to the prepared mould, pressing with a spoon.

4. 4

   Cut a circle of parchment paper and place it on the pudding. Cover with a second sheet of parchment on top of the mould, then wrap the whole thing in a double layer of foil, pressing it against the edge of the mould. Tie the cord tightly under the rim of the mould and form a handle so the mould can be lowered into a pot more easily. Trim the foil, leaving about 5 cm of overhang, then carefully fold it inside so the pudding stays sealed.

5. 5

   Place an inverted plate at the bottom of a large pot and set the pudding on it. Fill the pot with hot water so it reaches halfway up the sides of the mould. Alternatively, place the pudding in a steamer with a lid. Steam for 2 hours 30 minutes over low‑medium heat, ensuring the water does not evaporate. Remove the pudding from the pot and serve immediately, or let it cool completely before storing. For storage, remove the lid, wrap the cooled pudding in a clean sheet of foil. It keeps in a cool dry place for up to two weeks or in the freezer for three months. On serving day, steam in the pot for 30 minutes, or remove the foil, cover with a microwave‑safe plate and heat in the microwave on medium power for 5 minutes. Serve with flaming brandy and whipped cream or ice cream.