Chocolate Christmas Pudding with White Chocolate & Rum Sauce

• 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!