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Friday, 14 December 2012

Chocolate Christmas Pudding Recipe


  • 250g/ 8 oz Odlums Self Raising Flour
  • 125g / 4 oz Butter (softened)
  • 175g / 6 oz Dark Brown Sugar
  •  3 Eggs 150ml / 1/4 pt Milk
  • 1 level teaspoon Cinnamon 
  • 150g / 5 oz chopped Dates 
  • 90g / 3oz Dark Chocolate roughly chopped 
  • 60g / 2oz chopped Apricots 

How to make Caramel Sauce : 

  • 175g / 6 oz Butter 
  • 175g / 6oz Golden Syrup 
  • 2 tablespoons Dark Brown Sugar 

Method :

  • Place the butter sugar, eggs, flour, milk and cinnamon in a bowl and beat with a wooden spoon for 2-3 minutes, or with a hand whisk for 1-2 minutes, until light and fluffy. Stir in the chopped dates, chocolate pieces and apricots. 
  • Turn the mixture into a buttered 1.25 litre / 2 pint pudding bowl and cover with cling film. Pierce cling film several times and microwave on medium for 12-15 minutes, until the mixture is firm to the touch and a skewer inserted into the centre comes out clean, apart from traces of melted chocolate. Leave to rest for 5 minutes. 
  • Caramel Sauce Place all ingredients in a small saucepan and stir while bringing to the boil. Simmer for 1-2 minutes until syrupy Turn the pudding on to a serving plate and pour some of the caramel sauce over the top. Serve with cream and the remaining caramel sauce.

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