Leftover Christmas Pudding

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.