Chocolate christmas pudding

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Indulgence is never too far away around christmas time. The ultimate proof is in eating the traditional christmas pudding. In this recipe, it gets a delicious makeover with snappy little chocolate chips and a creamy white chocolate and rum sauce.

Recipe components

Used Callebaut products

Chocolate christmas pudding

IngredientsPreparation
  • 75g
    raisins
  • 1
    orange zest
  • 8g
    bicarbonate of soda
  • 125ml
    water
  • 75g
    dates
  • 35g
    mixed peel
  • 35g
    candied ginger
  • 75ml
    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.

  • 75g
    butter
  • 3
    whole egg(s)
  • 200g
    self-raising flour
  • 25g
    Cocoa powder
  • 5g
    cinnamon stick
  • 5g
    spice mix
  • 3g
    ground nutmeg
  • 225g
    brown sugar
  • Q.S.
    concentrated vanilla extract

Cream the butter and sugar together until light and fluffy. Add in the eggs slowly. Fold through the dry ingredients.

  • 50g
    Dark chunks

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

IngredientsPreparation

Bring the double cream to the boil and then pour over the white chcocolate.