Christmas hot chocolate pudding

Christmas hot chocolate pudding
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make, 1½ hours to cook

Our Christmas hot chocolate pudding makes a great alternative to the traditional fruit version. The pudding itself is rich and moist and the whole thing is drowned in a boozy hot chocolate sauce. For an extra touch of festive flavour, try adding a teaspoon of cinnamon or ginger to the batter, too.

Or, if it simply isn’t’ Christmas without a proper fruity pud, see all our Christmas pudding recipes, here.

Nutrition: per serving

Calories
772kcals
Fat
54.2g (30.9g saturated)
Protein
10g
Carbohydrates
62.2g (44.1g sugars)
Fibre
3.5g
Salt
0.9g
Calories
772kcals
Fat
54.2g (30.9g saturated)
Protein
10g
Carbohydrates
62.2g (44.1g sugars)
Fibre
3.5g
Salt
0.9g

Ingredients

For the pudding

  • 175g unsalted butter, at room temperature, plus extra to grease
  • 45g cocoa powder, plus extra to dust
  • 100g golden caster sugar
  • 50g soft light brown sugar
  • 3 medium free-range eggs, beaten
  • 150g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50g ground hazelnuts
  • 1 tsp vanilla bean paste
  • 75ml full-fat milk
  • Zest of 1 orange
  • 100g dark chocolate, broken into chunks

For the sauce

  • 175g dark chocolate, broken into chunks
  • 2 tbsp golden syrup
  • Good splash of rum or brandy
  • 250ml double cream
  • 150ml full-fat milk

Method

  1. Grease a 1.5 litre pudding basin, then dust with cocoa powder (see Know-how). Using a stand mixer or an electric hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, a little at a time, beating after each addition.
  2. Sift over the flour, cocoa, baking powder and bicarbonate of soda, then gently fold into the mixture with a large metal spoon. Fold in the remaining pudding ingredients (see tips), then pour the batter into the basin.
  3. Fold a crease in the middle of a piece of baking paper, then lay over the basin and tie with string. Cover with foil and turn up at the edges.
  4. Put the pudding basin into a large pan with a lid. Pour in boiling water until it comes halfway up the sides of the basin, then cover and simmer over a medium heat for 1½ hours.
  5. For the sauce, put the chocolate, golden syrup and rum or brandy into a medium heatproof bowl. Heat the cream and 150ml milk in a pan until almost boiling, then pour into the bowl and stir to melt the chocolate.
  6. Once the pudding has steamed, remove the foil and baking paper, run a knife around the rim to loosen it, then invert onto a plate. Pour over the hot chocolate sauce to serve.

delicious. tips

  1. If you’re using this as an alternative to Christmas pud but would still like a touch of festive spice, add 1 tsp each of ground cinnamon and ground ginger.

  2. Dusting a greased pudding basin with cocoa powder or flour ensures the cooked pudding will turn out easily.

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