Chocolate & Apricot Pud with Glossy Chocolate Sauce

Name: Chocolate & Apricot Pud with Glossy Chocolate Sauce
Total time: 3 h 10 min
Yield: Serves 8
Cuisine: british
Ingredients: 200g ready-to-eat dried apricots; 4 tbsp brandy; 100g ground almonds; 25g cocoa powder; 100g self-raising flour; 1 tsp baking powder; 100g softened butter; 140g light muscovado sugar; 2 large eggs beaten; 4 tbsp milk; 100g dark chocolate; 2 tbsp clear honey; 100g dark chocolate; 284ml carton double cream; 1-2 tbsp brandy (optional)

4.85 (7)

⏱ 190 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Dessert

This rich chocolate pudding offers a festive twist on the classic Christmas dessert. Dried apricots are simmered in brandy before being folded into a cocoa and almond sponge mixture, which is then steamed for several hours. The result is a deeply moist and flavourful pud, served with a simple, glossy sauce made from dark chocolate and double cream. It's an ideal treat for those who prefer a chocolatey end to a celebratory meal.

Ingredients

200g ready-to-eat dried apricots
4 tbsp brandy
100g ground almonds
25g cocoa powder
100g self-raising flour
1 tsp baking powder
100g softened butter
140g light muscovado sugar
2 large eggs beaten
4 tbsp milk
100g dark chocolate
2 tbsp clear honey
100g dark chocolate
284ml carton double cream
1-2 tbsp brandy (optional)

Method

Grease a 1.2 litre pudding basin and line its base with a circle of greaseproof paper. Place the apricots in a small saucepan with the brandy. Bring the liquid to a gentle boil, then let it simmer, occasionally turning the fruit until the brandy is fully absorbed. Set aside to cool.
Place the ground almonds in a mixing bowl. Sift the cocoa powder, self-raising flour and baking powder over the almonds and stir to combine.
In a separate bowl, cream the softened butter and light muscovado sugar together for 2-3 minutes until pale and fluffy. Slowly incorporate the beaten eggs and milk.
Finely chop half of the soaked apricots. Roughly chop 100g of the dark chocolate into large pieces. Gently fold the dry flour mixture into the creamed butter mixture. Then, lightly stir through the chopped apricots and chocolate chunks.
Arrange the remaining whole apricots in the base of the prepared pudding basin and drizzle the honey over them. Spoon the pudding batter on top and level the surface. Cover the basin with a double layer of buttered greaseproof paper, securing it with string. Trim any excess paper, then wrap the whole basin tightly in foil, tucking the ends underneath.
Position the basin in a large pan. Pour boiling water into the pan until it reaches halfway up the sides of the basin. Cover the pan and steam the pudding for 2 1⁄2 hours, or until it feels firm to the touch. (You can prepare the pudding up to 2 days in advance. Reheat by steaming for 1 hour or microwaving on medium for 6-8 minutes.)
Shortly before the pudding is ready, prepare the sauce. Break the remaining 100g of dark chocolate into a small saucepan. Add the double cream and the optional brandy. Warm the mixture gently, stirring lightly until it becomes smooth and glossy.
Allow the pudding to cool in its bowl for 10 minutes. Carefully turn it out onto a serving plate. Serve slices with the warm chocolate sauce, accompanied by cream or good quality vanilla ice cream.

Nutrition (per serving)

Calories665 kcal

Fat44 g

Saturates23 g

Carbs58 g

Sugars36 g

Fibre4 g

Protein9 g

Sodium296 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinebritish