Callebaut Chocolate Christmas Pudding Recipe

Posted by Mark McDonald on
Callebaut Chocolate Christmas Pudding Recipe

 

Indulgence is never too far away around Christmas time. The ultimate proof is in eating the traditional Christmas pudding. In this recipe, it gets a delicious makeover with snappy little chocolate chips and a creamy white chocolate and rum sauce.

 Chocolate Christmas Pudding

  • 75g raisins
  • 1 orange zested
  • 8g bicarbonate of soda
  • 125ml water
  • 75g dates
  • 35g mixed peel
  • 35g candied ginger
  • 75ml brandy

Place the dried fruit into the water and brandy and bring to the boil, add in the bicarbonate of soda and mix well, turn out into a bowl and allow to cool.

  • 75g butter
  • 3 whole eggs
  • 200g self-raising flour
  • 25g Callebaut - Cocoa Powder
  • 5g cinnamon stick
  • 5g spice mix
  • 3g ground nutmeg
  • 225g brown sugar
  • S. concentrated vanilla extract

Cream the butter and sugar together until light and fluffy. Add in the eggs slowly. Fold through the dry ingredients.

  • 50g Callebaut - Baking Chocolate - Dark chunks

Once the fruit mix is cold fold it through the cake mix and then fold through the chocolate chunks. Bake at 200°C until golden brown and the sponge bounces back when lightly touched.

White Chocolate and Rum Sauce

  • 200g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
  • 150g 35% cream
  • 50g rum

Bring the double cream to the boil and then pour over the white chocolate and rum. Combine well and pour over the Christmas Pudding prior to serving!


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