Chocolate and hazelnut Christmas pudding

Chocolate and hazelnut Christmas pudding

By
From
The Sugar Hit!
Serves
6-8
Photographer
Chris Middleton

For me, it’s just not Christmas until I’ve boiled something in a pudding basin for far longer than makes any sense, turned it out onto a cake stand and stuck an artificial sprig of holly into the top of it. It has to be done – but it doesn’t have to be the same gluey, boring pudding as you might be used to. This one doesn’t even have fruit – but it’s just as celebratory and, dare I say, even more delicious than the classic plum pudding. It’s a giant, moist, chocolatey, hazelnutty dome of Christmas. I love this with old-school custard.

Ingredients

Quantity Ingredient
115g butter
230g caster sugar
4 eggs
200g finely chopped or grated dark chocolate, (70% cocoa solids)
75g plain flour
1 1/2 teaspoons baking powder
160g fresh breadcrumbs, (brioche crumbs are especially good)
110g hazelnut meal
icing sugar, for dusting

Method

  1. Butter a 1.5 litre capacity pudding basin and line the base with baking paper.
  2. In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, scraping down the bowl every so often. Once the eggs are incorporated and the mixture is light and fluffy, add the remaining ingredients, except the icing sugar, and stir until everything is incorporated.
  3. Scrape the mixture into the pudding basin and cover with a layer of baking paper, then a layer of foil. Put in a large pan and add boiling water to reach halfway up the side of the pudding basin, being careful not to splash any into the pudding. Place the lid on and cook over low heat and keep on a slow boil for 2½ hours, checking the pan often to make sure it hasn’t boiled dry – top up with hot water as necessary.
  4. When the time is up, carefully remove the pudding from the water, then turn it out onto a serving plate. Dust with icing sugar and serve.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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