A new take on the classic! Bo of the traditional Christmas Pudding? Impress your guests with this tasty chocolate version.
450g Dark chocolate
1 shot Brandy
220g Combination of mixed fruits/glace cherries
170g Combination of hazelnuts/walnuts, lightly crushed
175g Digestive biscuits, broken into small pieces
350g Dark chocolate
150g White chocolate
Step 1 Lightly coat your pudding moulds or ramekins with oil and set aside. In a bowl add the dried fruit, broken biscuits and crushed nuts.
Step 2 In a separate bowl break the chocolate up into small pieces and add the butter, melt in the microwave or over a bowl of hot water until completely melted and combined.
Step 3 Add the brandy.
Step 4 Pour the chocolate over the other ingredients and mix well, spoon into the mould and refrigerate for at least 12 hours before turning out on to a wire rack with a tray underneath.
Step 5 For the topping: Melt the dark chocolate and butter in a bowl then spoon over the top of the pudding allowing the chocolate to cover the pudding, refrigerate for 1 hour.
Step 6 Melt the white chocolate in a bowl and spoon over the top of the dark chocolate, allowing this to drip down the side.
Step 7 Refrigerate for at least a further 30 minutes before serving.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.