Iced Christmas puddings with chocolate sauce Recipe
Ingredients
1 x 375g pkt Sunbeam sun-dried mixed fruit
125ml (1/2 cup) brandy
100g good-quality dark chocolate
150g pandoro or brioche
200g (1 cup, firmly packed) brown sugar
8 egg yolks
750ml (3 cups) thickened cream
1 teaspoon mixed spice
Chocolate sauce
1 x 200g pkt good-quality dark chocolate, coarsely chopped
185ml (3/4 cup) thickened cream
Iced Christmas puddings with chocolate sauce Recipe
Method
Step 1
Preheat oven to 200°C. Line twelve 150ml capacity metal dariole moulds or ramekins with plastic wrap. Combine the mixed fruit and brandy in a large bowl and set aside for 1 hour to macerate.
Step 2
Meanwhile, place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted.
Step 3
Crumble the pandoro or brioche into coarse breadcrumbs and place in a bowl. Stir in 55g (1/4 cup) of the sugar. Spread over a baking tray. Bake in oven, stirring occasionally, for 12-15 minutes or until golden. Set aside to cool.
Step 4
Use an electric hand beater to whisk together the egg yolks and remaining sugar in a heatproof bowl until fluffy. Place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until mixture is thick and pale. Remove from heat and continue whisking for 2-3 minutes or until cool.
Step 5
Use an electric beater to whisk the cream in a bowl until soft peaks form. Gently fold in the egg-yolk mixture. Stir in the dried-fruit mixture, chocolate, breadcrumb mixture and mixed spice. Spoon among the prepared moulds and smooth the surfaces. Place in the freezer for 6 hours or overnight to freeze.
Step 6
To make the sauce, place chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 20 minutes to cool.
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