Chocolate Christmas pudding (1 x pudding 8 portions) (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)

Ingredients	Preparation
75 g dates 75 g raisins 35 g mixed peel 35 g candied ginger 1 orange zest 8 g bicarbonate of soda 125 ml water 75 ml brandy	Place the dried fruit 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.
75 g butter 225 g dark brown sugar 3 eggs Vanilla essence 200 g self-raising flour 25 g Cocoa powder Callebaut CP 5 g cinnamon 5 g mixed spice 3 g nutmeg	Cream the butter and sugar together until light and fluffy. Add in the eggs slowly. Fold through the dry ingredients.
50 g Callebaut Chocolate Chunks - dark	Once the fruit mix is cold fold it through the cake mix and then fold through the chocolate chunks. Bake at 200°C until golden brown and the sponge bounces back when lightly touched.

White chocolate and Rum sauce

Ingredients	Preparation
200 g white chocolate Callebaut Select W2NV 150 g 35% cream 50 g rum	Bring the double cream to the boil and then pour over the white chcocolate.