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Chocolate pudding with cherries and cranberries in red-wine syrup
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Prep Time:
35 minutes
Cook Time:
140 minutes
Total Time:
175 minutes
Indulge in decadent chocolate pudding with a sweet fruit syrup this winter.
Ingredients:
  • 150g butter
  • 100g caster sugar
  • 6 eggs, separated
  • 200g dark chocolate, melted, cooled
  • 100g plain flour
  • 10.00 gm cocoa powder
  • 110g almond meal
  • 35g breadcrumbs
  • 50g caster sugar
  • Double cream or ice-cream, to serve
  • 310ml red wine
  • 250g caster sugar
  • 2 cinnamon sticks
  • 120g dried cherry
  • 100g dried cranberry
Instructions:
  • Prepare your 8-cup (2-litre) pudding steamer by greasing it. Use an electric mixer to cream together the butter and sugar until light and fluffy. Mix in the brandy and egg yolks one at a time, ensuring they are well incorporated. Stir in the chocolate, then gently fold in the flour, cocoa, almond meal, and breadcrumbs until combined.
  • Whip egg whites with an electric mixer in a clean, dry bowl until soft peaks form. Gradually beat in extra sugar until it dissolves. Gently fold half of the egg white mixture into the chocolate mixture using a metal spoon until just combined, then fold in the rest.
  • Transfer the mixture into the prepared steamer, cover with a disc of baking paper and foil, securing it with kitchen string or a lid for a tight seal. Set the steamer in a large saucepan with boiling water reaching halfway up the side. Cook over low heat for 2 1/4 hours, replenishing water as needed, until a skewer inserted in the center comes out clean.
  • For the cherries and cranberries in red-wine syrup, gently simmer wine, sugar, cinnamon, cherries, and cranberries in a saucepan until the sugar dissolves and the fruit is heated through, about 3 minutes. Stir occasionally.
  • Allow the pudding to rest for 10 minutes, then unmold onto a serving dish. Enjoy with cherry mixture and a dollop of thickened cream or ice cream.

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