Chocolate Christmas pudding


  • 6 oz (175g) mixed dried sour cherries, blueberries and raisins
  • Grated rind of an orange
  • 3 tbsp brandy
  • ¼ pint (150ml) double cream
  • 12 oz (375g) plain chocolate
  • 7oz (200g) pack cream cheese
  • 4 oz (110g) ratafia biscuits
  • To serve:
  • ¼ pint (150ml) double cream
  • 2 tbsp grated chocolate


  1. Grease (or line with cling film) a 1½ pint (900ml) pudding basin.
  1. Put the dried fruit into a bowl with the brandy, add the orange rind and set aside to marinate. Crush the biscuits.
  1. Melt the chocolate and cream together on the back of the Aga. Stir in the brandy and fruit and allow to cool a little.
  1. Beat the cream cheese with a couple of spoonsful of the chocolate mixture. Fold in the remainder, then add the crushed biscuits and pour into the prepared bowl. Chill overnight.
  1. To serve, turn out onto a plate. Beat the cream until sloppy then pour over the pudding, Scatter over the grated chocolate and serve.