Christmas hot chocolate pudding
- January 2013
- Serves 8
- 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.
- 54.2g (30.9g saturated)
- 62.2g (44.1g sugars)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Dusting a greased pudding basin with cocoa powder or flour ensures the cooked pudding will turn out easily.
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