Leftover Christmas Pudding

Ingredients

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Ingredients For the sponge

  •   10 eggs
  • g caster sugar
  • g plain flour
  • g cocoa powder

For the filling

  • g Christmas pudding
  • ml double cream
  • ml port
  •   2 tbsp icing sugar
  •   1 tbsp Schwartz for Chef ground nutmeg
  •   1 tbsp Schwartz for Chef ground cinnamon

For the chocolate sauce

  • g 75% chocolate
  • ml double cream
  • ml milk
  • ml brandy/rum

For the garnish

  • g white chocolate, melted
  • g marzipan holly leaves with berries
  •   You will also need 10 lightly greased Dariole moulds.

Method

  • 1

    Step 1

    Pre-heat oven to 180°C/350°F/Gas Mark 5.
  • 2

    Step 2

    Whisk the eggs and sugar together until they have reached the ribbon stage. Sieve together the flour and cocoa powder, then fold into the egg mixture.
  • 3

    Step 3

    Pour onto a greased baking tray, no more than 1/2cm deep and bake in a medium oven until cooked, about 10-12 minutes. Take out of the oven and place on a cooling rack.
  • 4

    Step 4

    To make the filling, break up the Christmas pudding into small pieces and add the cream, port, icing sugar, nutmeg and cinnamon; mix together.
  • 5

    Step 5

    To assemble, cut enough sponge to line each mould, making sure that you leave enough space at the stop for a cover. Spoon the filling into the sponge-lined mould, top with a lid of sponge and allow to set in the fridge for 1 hour.
  • 6

    Step 6

    To make the sauce, melt the chocolate in a bowl over a pan of boiling water. Add the cream, milk and brandy or rum and stir until smooth. Allow to cool.
  • 7

    Step 7

    Remove the puddings from the fridge and turn out onto a wire rack over a sheet of greaseproof paper.
  • 8

    Step 8

    Spoon the chocolate sauce over the top of the sponge, until completely covered.
  • 9

    Step 9

    Allow to set, finish with a spoonful of melted white chocolate and garnish with the marzipan holly leaves and berries.

Ingredients

  • 10 eggs
  • 280 g caster sugar
  • 240 g plain flour
  • 40 g cocoa powder
  • 250 g Christmas pudding
  • 500 ml double cream
  • 50 ml port
  • 2 tbsp icing sugar
  • 1 tbsp Schwartz for Chef ground nutmeg
  • 1 tbsp Schwartz for Chef ground cinnamon
  • 400 g 75% chocolate
  • 100 ml double cream
  • 100 ml milk
  • 25 ml brandy/rum
  • 150 g white chocolate, melted
  • 10 g marzipan holly leaves with berries
  • You will also need 10 lightly greased Dariole moulds.