The addition of chocolate and cocoa powder adds wonderful depth and complexity to this sweet, fruity Christmas pudding. Fresh pear gives it a buttery note, while assorted dried fruits add texture and character. Stirred together in one pot, it is easy to make and will keep for up to six weeks in the fridge. Flame at the table for a Christmas Day centrepiece, or garnish with holly and a few berries. Serve warm with custard or cream.
Makes 1 large pudding to serve 10-12
sultanas, raisins, currants 350g
dried fruits 350g, a combination of pears, figs, apricots, prunes and dates, all chopped to the size of raisins
candied peel or candied stem ginger 100g, finely chopped
unsalted butter 170g, plus 10g for buttering the pudding basin
pear 1 large, ripe, peeled and grated
light muscovado sugar 200g
brandy, rum or Grand Marnier 100ml
orange finely grated zest and juice of 1 large
dark chocolate (60-70% cocoa solids) 100g, finely chopped (or use chocolate buttons)
unsweetened cocoa powder 35g, preferably Dutch-processed (I like Droste or Callebaut)
eggs 4, lightly beaten
fresh white breadcrumbs 100g
self-raising flour 120g
mixed spice 1 tsp
ground cinnamon 1 tsp
salt ¼ tsp
