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)
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.
225 g dark brown sugar
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
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.