Chocoholic's Christmas pudding

Name: Chocoholic's Christmas pudding
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 4 eggs; 100 grams caster sugar; 100 grams self-raising flour; 50 grams cocoa, plus extra for dusting the tin, sifted; 85 grams butter, melted, plus extra for greasing; 50 milliliters espresso or strong coffee; 2 Tbsps Tia Maria, mix in with the coffee; 3 eggs, separated; 50 grams caster sugar; 175 grams dark chocolate (70% cocoa solids); 200 milliliters double cream; 142 milliliters double cream; 100 grams dark chocolate (70% cocoa solids); 50 grams butter; 1 Tbsp golden syrup; 1 Tbsp Tia Maria; 1 Tbsp espresso; 1 serving chocolate-covered cocoa beans; 1 serving dark and white chocolate curls

Chocoholic's Christmas pudding might be just the dessert you are searching for. One serving contains 717 calories, 12g of protein, and 50g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have eggs, butter, eggs, and It is perfect for Christmas. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Butter a 22 x 31cm or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tbsp cocoa, turn the tin until its evenly coated, then tap out any excess.

Ingredients you will need

Butter

Cocoa Powder

Roll

Equipment you will use

Baking Paper

For the sponge, beat the eggs and sugar with electric beaters for 7 mins, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 mins until just firm, then cool under a clean tea towel.

Ingredients you will need

Butter

Cocoa Powder

All Purpose Flour

Sugar

Egg

Tea

Equipment you will use

Kitchen Towels

Oven

For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream.

Ingredients you will need

Chocolate

Egg Yolk

Cream

Sugar

Egg

Whisk the egg whites until softly peaked, then fold in.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Grease a 1.4 litre/2 pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in.

Ingredients you will need

Cooking Oil

Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl.

Equipment you will use

Bowl

Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using whats left of the sponge, top the mousse with a snug-fitting circle of cake.

Ingredients you will need

Tia Maria

Coffee

Equipment you will use

Bowl

Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hrs until firm (ideally overnight), then turn onto a plate.

Ingredients you will need

Instant Coffee

For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.

Ingredients you will need

Chocolate Curls

Chocolate

Spread

Beans

Cocoa Powder

Equipment

Ingredients

Servings:

eggs 100grams

caster sugar 100grams

self-raising flour 50grams

cocoa, plus extra for dusting the tin, sifted 85grams

butter, melted, plus extra for greasing 50milliliters

espresso or strong coffee 2Tbsps

Tia Maria, mix in with the coffee 3

eggs, separated 50grams

caster sugar 175grams

dark chocolate (70% cocoa solids)200milliliters

double cream 142milliliters

double cream 100grams

dark chocolate (70% cocoa solids)50grams

chocolate-covered cocoa beans 1serving

dark and white chocolate curls

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.