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Chocoholic's Christmas pudding

Ingredients

  1. Step 1 4 eggs
  2. Step 2 100g caster sugar
  3. Step 3 100g self-raising flour
  4. Step 4 50g cocoa , plus extra for dusting the tin, sifted
  5. Step 5 85g butter , melted, plus extra for greasing
  6. Step 6 50ml espresso or strong coffee
  7. Step 7 2 tbsp Tia Maria , mix in with the coffee
  8. Step 8 3 eggs , separated
  9. Step 9 50g caster sugar
  10. Step 10 175g dark chocolate (70% cocoa solids)
  11. Step 11 200ml double cream
  12. Step 12 142ml double cream
  13. Step 13 100g dark chocolate (70% cocoa solids)
  14. Step 14 50g butter
  15. Step 15 1 tbsp golden syrup
  16. Step 16 1 tbsp Tia Maria
  17. Step 17 1 tbsp espresso
  18. Step 18 chocolate-covered cocoa beans
  19. Step 19 dark and white chocolate curls
Chocoholic's Christmas pudding
Calories: 766 Carbohydrate: 52 g Protein: 11 g Fat: 60 g
Cook time: 50 minutes Prep time: minutes Total time: 50 minutes Servings: 8

TAGS

Dessert British Josh Eagleton 30-60 minute 800 kcal or less Chocolate mousse Christma Christmas dinner Christmas meal Dark chocolate Dinner party Double cream Espresso Golden syrup Indulgent Jane Hornby Make Ahead Pudding Tia Marium White chocolate Xma

Directions

  1. Step 1 Heat oven to 200C/fan 180C/gas 6. 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 it's evenly coated, then tap out any excess.
  2. Step 2 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.
  3. Step 3 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. Whisk the egg whites until softly peaked, then fold in.
  4. Step 4 Grease a 1.4 litre/2½ 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. Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what's left of the sponge, top the mousse with a snug-fitting circle of cake. 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.
  5. Step 5 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. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.