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.

Level:: Easy

75 g

Raisins
1

Orange zest
8 g

Bicarbonate of soda
125 ml

Water
75 g

Dates
35 g

Mixed peel
35 g

Candied ginger
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
3

Whole egg(s)
200 g

Self-raising flour
25 g

Cp
5 g

Cinnamon stick
5 g

Spice mix
3 g

Ground nutmeg
225 g

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.

50 g

Callebaut Bake Stable Chocolate - Dark Chunks M - 10kg Box

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.