Thursday, 23 February 2017


Every year my mum makes at least five Christmas puddings, one for us and one for all the orders from friends and family, and whilst I am assured by said friends and family that these puddings are utterly delicious...I have no doubt as my mum is an incredible baker...I am just not a fan of the traditional Christmas pudding.

Hence how the alternative Christmas pudding came about, created for myself and my brother to eat on Christmas Day (of course it is just a delicious year round as an decadent dessert). With its traditional Christmas pudding shape and truly indulgent nature the chocolate fondant seemed like the obvious choice and so it has become our little festive tradition.
makes 4
165g dark chocolate, at least 70% cocoa solids
165g unsalted butter
85g caster sugar
3 medium eggs
2 tbsp plain flour

  1. Grease 4 individual pudding moulds with butter.
  2. Put the butter and chocolate into a heatproof bowl and place over a saucepan of gently simmering water (ban marie). Remove from the heat and allow the chocolate, butter mixture to melt.
  3. In a separate bowl, whisk the eggs and sugar together for 6-7 minutes until pale and mousse like.
  4. Fold the chocolate mixture into the eggs mix carefully using a metal spoon. 
  5. Sift the flour into the mixture and again, carefully fold in.
  6. Divide the chocolate mixture between the pudding moulds. Add a tablespoon at a time to each mould until all the mixture has been used up.
  7.  Place in the fridge for at least 2 hours until firm. When ready to cook, heat the oven to 200C/gas 6. Place the moulds on a baking tray and bake for 14 minutes, until risen but not cracked on top. 
  8. Turn the puddings out, they should slide straight out, and serve immediately.
The best thing about these puddings is that they can be made up to 24 hours ahead of time, saving you all important time on the big day. Just make sure to leave them in the fridge!

What's your favourite thing to eat on Christmas Day?

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