Chocolate Orange Christmas Pudding

A zesty pudding with added richness from the chocolatey twist. Swap the dark chocolate for milk
if you prefer a sweeter pudding. Perfect with my chilled orange creme anglaise.

Originally for Good Housekeeping Nov 2021, Alex Luck Photography, Food Styling, Me

Hands-on time 25min, plus overnight soaking, cooling and (optional) maturing. Cooking time 41/2hr. Serves 8

100g sultanas

75g raisins

75g currants

175g chopped mixed peel

Finely grated zest 2 oranges, plus 50ml orange juice

100ml Cointreau

Butter, to grease

1tbsp mixed spice

2tbsp cocoa powder

150g dark chocolate (70% cocoa solids), chopped

2tsp orange blossom water, optional

125g dark brown soft sugar

50g plain flour

50g fresh white breadcrumbs

2 medium eggs, beaten

25g vegetarian suet

1 Mix the dried fruit, mixed peel, orange zest, orange juice and Cointreau in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.

2 Lightly grease a 900ml pudding basin and line base with a disc of baking parchment. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre. Set aside.

3 Add remaining ingredients to the soaked fruit; mix well. Spoon into prepared basin, pressing down to
level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover.
Using a long piece of string, tie securely under the lip of the basin and loop over top, then tie to make a handle.

4 To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of the pudding. Cover pan with lid, bring to boil, then simmer gently for 41/2hr, checking water level and topping up as necessary.

5 If not serving immediately, carefully remove the pudding from the pan; cool completely. Wrap basin, still with foil lid, in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 2 months.

6 To reheat, remove foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr, or until piping hot in centre when pierced with skewer. To serve, remove from pan and allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve.

PER SERVING 463cals, 6g protein, 11g fat (6g saturates), 76g carbs (61g total sugars), 3g fibre

TIP To flame the pudding, heat 50ml fresh Cointreau or brandy in a small pan. Warm gently, then carefully light the alcohol using a gas lighter or long match and slowly pour over the pudding.