Chocolate Christmas Pudding with White Chocolate & Rum Sauce
Ingredients
- 75g raisins
- 125ml water
- 75g dates
- 35g mixed peel
- 35g candied ginger
- 75ml brandy
- 3g ground nutmeg
- 200g self-raising flour
- 225g brown sugar
- 75g butter
- 3 whole eggs
- 8g bicarbonate of soda
- 25g Van Houten Warm Brown Cocoa Powder
- 50g Callebaut Dark Bakestable Chips
- 2-3 drops Orange Spice Drops
- 2-3 drops Cinnamon Spice Drops
- 2-3 drops Mulling Spices Spice Drops
- 1/4 teaspoon Vanilla Extract
White chocolate & rum sauce:
- 150g 135% cream
- 50g rum
- 200g Callebaut W2 White Chocolate Chips
Instructions
- Place the raisins, dates and mixed peel into the water and brandy and bring to the boil, add in the bicarbonate of soda and mix well, turn out into a bowl and allow to cool
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs slowly, and fold through the self-raising flour, cocoa powder, ground nutmeg and brown sugar
- Add the Vanilla Extract and the Cinnamon, Mulling Spices and Orange Spice Drops and mix well
- Once the fruit is cold, fold it through the cake mix and then fold through the Bakestable Chocolate Chips
- Bake at 200C/400F/gas mark 6 until golden brown and the sponge bounces back when lightly touched
For the white chocolate & rum sauce:
- Bring the double cream to the boil and then pour over the white chocolate, mix together to create a sauce, and pour over your Christmas pudding!
Tried this recipe?Let us know how it was!
