Chocolate Christmas Pudding

Method (click to mark as completed)

Method

Serves approx. 10
You’ll need 8-10 pudding moulds or ramekins

1. Lightly coat your pudding moulds or ramekins with oil and set aside. In a bowl add the dried fruit, broken biscuits and crushed nuts.
2. In a separate bowl break the chocolate up into small pieces and add the butter, melt in the microwave or over a bowl of hot water until completely melted and combined. Add the brandy.
3. Pour the chocolate over the other ingredients and mix well, spoon into the mould and refrigerate for at least 12 hours before turning out on to a wire rack with a tray underneath.

For the topping

1. Melt the dark chocolate and butter in a bowl then spoon over the top of the pudding allowing the chocolate to cover the pudding, refrigerate for 1 hour.
2. Melt the white chocolate in a bowl and spoon over the top of the dark chocolate, allowing this to drip down the side. Refrigerate for at least a further 30 minutes before serving.

Completed steps (click to remove last step)