Lighter chocolate Christmas pudding
- Published: 20 Nov 17
- Updated: 18 Mar 24
Debbie Major’s fruity, chocolatey take on traditional Christmas pudding is made with panettone for a lighter result. It’s also made without suet, so is perfect for vegetarians.
Or, try this suet-free Christmas pudding, whose spherical shape is worthy of a Christmas card.
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Serves 10-12 -
Hands-on time 1 hour 25 min, simmering time 3 hours, plus overnight soaking
Nutrition
For 12
- Calories
- 480kcals
- Fat
- 19.6g (11.2g saturated)
- Protein
- 6.3g
- Carbohydrates
- 65.5g (51.7g sugars)
- Fibre
- 3.7g
- Salt
- 0.6g
delicious. tips
I found a chocolate panettone in Waitrose (and coffee shops such as Caffè Nero often sell them too), but a chocolate chip or classic will do just as well. Divide the mixture between two 900ml pudding basins if you wish, and steam for 2½-3 hours until a skewer pushed into the centre of the puds comes out clean.
You need to start this recipe a day before cooking the pudding. You can also make the panettone crumbs and store overnight in a plastic bag if you wish. Prepare the dry ingredients the day before, mix in the wet ingredients the next day, then steam for 3 hours.
Although this pudding doesn’t need maturing, it will keep for up to 6 weeks, but Debbie recommends storing it in the fridge rather than the cupboard. If you’re storing it, re-cover the pudding with fresh pleated non-stick baking paper and foil as soon as it’s cooked, while still warm. Once cool, store in the fridge, then steam for 1 hour more on Christmas Day.
If you don’t want to reheat the whole pud, it’s also great sliced, plated, covered with cling film and microwaved when needed.