This is part of the $80 Family Favourites Christmas Lunch for 6 people.
Links to the full menu and prep guides will be published at the end of the week.
Not everyone likes Christmas Pudding. There, I said it.
It can hurt my pride to see people turn their noses up at something I’ve so lovingly prepared, but it happens every year whenever I try to persuade my family to eat Christmas Pudding. They don’t like it, preferring pavlova, trifle or mince pies instead.
But they always like chocolate, so this year I’m turning the tables. This pudding still has fruit in it and is still steamed the usual way, but it has cocoa and choc chips in it, making it a lighter alternative to a stodgy old-fashioned pud. With berries and some ice cream, it’s almost summery.
This makes a large 2L pudding, but you could easily make two or three smaller ones and steam them for half the time.
- 375g mixed dried fruit
- ½ cup (125ml) brandy or rum (or orange juice if you want a non-alcoholic version)
- 125g unsalted butter
- ½ cup (110g) caster sugar
- 3 eggs
- 1½ cups (240g) self raising flour
- ¾ cup plain flour
- ¼ cup (30g) cocoa
- ½ cup (125ml) milk
- ½ cup milk chocolate chips
Begin the day before.
Place dried fruit in a bowl and cover with brandy or orange juice. Stir well to thoroughly combine, cover and leave to soak overnight in a cool dark spot.
Place the butter and sugar in a bowl and use electric beaters to mix until soft and fluffy. Add the eggs one at a time and beat well between each addition.
Sift the flour and cocoa together then add alternately with the milk, beating well between each addition. Add the mixed fruit and brandy and the chocolate chips and stir until well combined.
Grease a 2L pudding basin, then spoon the mixture into it. Use the back of a spoon to make a depression in the centre, so that when the cake rises it creates an even surface.
Cover the pudding with a layer of greaseproof or baking paper, plus a sheet of foil. Make two 2cm pleats in the paper and foil before securing it with kitchen string tied firmly around the rim of the basin.
Place a small plate upside down in the bottom of a large pot or stock pot. sit the pudding basin on the upturned plate and pour enough water in the pot to come half way up the sides of the pudding basin. Simmer, very gently and with a lid on the pot, for 2 hours. From time to time, top up the water from the kettle.
Turn the pudding out onto a plate and serve the pudding warm, or if you are making this ahead of time, allow it to cool before storing in the fridge for up to a week. Warm it in the microwave, or serve at room temperature with custard or ice cream.
$18.00 for up to 12 people