Chocolate & Cherry Christmas Pudding

A twist on the classic Christmas pudding, this cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream

200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
1 Conference pear
100g raisins
100g sultanas
100ml brandy,  white grape juice, apple cider or apple juice
100g bar dark chocolate
100g unsalted butter, plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
For the chocolate brandy sauce100g bar dark chocolate
120ml double cream, plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional)

• Drain the cherries in a sieve over a bowl. 
• Cut them in half. 
• Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy or juice
• Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins
• Leave to cool for 5 mins to let the fruit plump up. 
• Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. 
• Stir, then leave to melt. 
• Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. 
• Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. 
• Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit
• Add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon – it will be quite a wet mixture. 
• Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down)
• Scrunch it over the edge of the basin. 
• Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out
• Tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. 
• Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. 
• Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.
• The pan should be simmering rather than boiling hard. 
• Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. 
• Don’t unwrap the foil. 
• You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins.
• Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. 
• Put all the ingredients in a small pan and heat gently, stirring, until smooth. 
• Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream

Recipe: BBC Good Food