Hands up who likes Christmas pudding? Mine is firmly up. I love the stuff. But not everyone does. For some it’s just a step too far after all the goose fat, carbs and sprouts. This is a great alternative to Xmas pud which masquerades as… you guessed it – Christmas pudding! Keeps for 2 weeks after making as long as stored in a cool, dark place. A bloom may develop after a week but this does not affect the flavour.
Tiffin Christmas pudding
Makes 1 x 2 pint pudding
- 150g sultanas
- 15mls brandy
- 150g butter
- 30g maple syrup
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- Zest of 1 orange
- 200g dark chocolate
- 300g digestive biscuits, broken into 2cm ish pieces
- 50g glace cherries
- 100g chopped toasted hazelnuts
- 50g white chocolate
- A red glace cherry to decorate
- Fresh holly leaves of some green fondant icing to make into leaves
Place the sultanas and brandy into a small pan and heat on low until the brandy absorbs, stirring all the time. Remove from the heat and leave to cool. Melt the butter, maple syrup, nutmeg, cinnamon, orange zest and chocolate in a bowl in the microwave until completely molten. Add the biscuits, cherries, hazelnuts and brandied sultanas. Stir well.
Take a 2 pint pudding bowl and line with clingfilm. Pour the mixture into it and pat down well. Cover with clingfilm and leave in the fridge to set for a few hours or overnight.
Remove from the pudding bowl (dip briefly in hot water in another bowl if it won’t come out) and remove the clingfilm. Place on a serving plate and decorate with melted white chocolate (allow to re-solidify before pouring) and holly.
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