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Sticky Chocolate Christmas Pudding

by Odlums

 

Preparation time
10 Minutes
 
Cooking time
10 Minutes
 

Ingredients

  • 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

Directions

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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