www.odlums.ie /recipes/chocolate-christmas-pudding/

What you need:

  • 250g/8oz Odlums Self Raising Flour
  • 125g/4oz Butter, softened
  • 175g/6oz Shamrock Dark Muscovado Sugar
  • 3 Eggs
  • 150ml/¼pt Milk
  • 1 level tsp Goodall's Cinnamon
  • 150g/5oz Shamrock Dates, chopped
  • 90g/3oz Dark Chocolate, roughly chopped
  • 60g/2oz Shamrock Apricots, chopped

Caramel Sauce

  • 175g/6oz Butter
  • 175g/6oz Golden Syrup
  • 2 tbsp Shamrock Dark Muscovado Sugar

How to:

  1. Place the butter sugar, eggs, flour, milk and cinnamon in a bowl and beat with a wooden spoon for 2-3 minutes, or with a hand whisk for 1-2 minutes, until light and fluffy.
  2. Stir in the chopped dates, chocolate pieces and apricots.
  3. Turn the mixture into a buttered 1.25 litre / 2 pint pudding bowl and cover with cling film.
  4. Pierce cling film several times and microwave on medium for 12-15 minutes, until the mixture is firm to the touch and a skewer inserted into the centre comes out clean, apart from traces of melted chocolate.
  5. Leave to rest for 5 minutes.
  6. For the Caramel Sauce, place all ingredients in a small saucepan and stir while bringing to the boil. Simmer for 1-2 minutes until syrupy
  7. Turn the pudding on to a serving plate and pour some of the caramel sauce over the top. Serve with cream and the remaining caramel sauce.

Recipe Notes:

To prepare in advance make pudding and cover with cling film up to 24 hours ahead.

Sticky Chocolate Christmas Pudding

Category

Christmas

What you need:

  • 250g/8oz Odlums Self Raising Flour
  • 125g/4oz Butter, softened
  • 175g/6oz Shamrock Dark Muscovado Sugar
  • 3 Eggs
  • 150ml/¼pt Milk
  • 1 level tsp Goodall's Cinnamon
  • 150g/5oz Shamrock Dates, chopped
  • 90g/3oz Dark Chocolate, roughly chopped
  • 60g/2oz Shamrock Apricots, chopped

Caramel Sauce

  • 175g/6oz Butter
  • 175g/6oz Golden Syrup
  • 2 tbsp Shamrock Dark Muscovado Sugar

How to:

  1. Place the butter sugar, eggs, flour, milk and cinnamon in a bowl and beat with a wooden spoon for 2-3 minutes, or with a hand whisk for 1-2 minutes, until light and fluffy.
  2. Stir in the chopped dates, chocolate pieces and apricots.
  3. Turn the mixture into a buttered 1.25 litre / 2 pint pudding bowl and cover with cling film.
  4. Pierce cling film several times and microwave on medium for 12-15 minutes, until the mixture is firm to the touch and a skewer inserted into the centre comes out clean, apart from traces of melted chocolate.
  5. Leave to rest for 5 minutes.
  6. For the Caramel Sauce, place all ingredients in a small saucepan and stir while bringing to the boil. Simmer for 1-2 minutes until syrupy
  7. Turn the pudding on to a serving plate and pour some of the caramel sauce over the top. Serve with cream and the remaining caramel sauce.

Recipe Notes:

To prepare in advance make pudding and cover with cling film up to 24 hours ahead.

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