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It’s beginning to taste a lot like Christmas

Desserts should always be decadent, but Yuletide puddings also mark the end of the day’s formalities and precede the ritual of sipping sherry slumped on the sofa. A great Christmas dinner deserves a festive flourish to round off the meal; sweet, rich, and indulgent, it’s also the perfect course to serve with coffee.

We’ll be bringing you 3 fab recipes on the run-up to the big day, starting with this boozy showstopper:

Chocolate bourbon figgy pudding

A dark and fiery alternative to Christmas pudding, paired with El Salvador Don Nacho cappuccino from Assembly.

For the chocolate bourbon

50g cacao nibs

1 vanilla pod

500ml bourbon

Steep the cacao nibs and vanilla pod in the bourbon and leave to infuse for at least seven days.

For the figgy pudding 

150 soft prunes, chopped

100g raisins

2 fresh large figs, chopped (stems removed)

100g unsalted butter

100g dark muscovado sugar

100ml chocolate bourbon (see above)

50g cocoa powder

50g self-raising flour

100g ground almonds

Pinch of ground cloves

1/2 tsp cinnamon

Zest of 1 unwaxed orange

1tsp vanilla extract

2 eggs

100g dark chocolate chips

Put the fruit, butter, sugar and bourbon in a saucepan and bring quickly to the boil. Leave to simmer for 10 minutes, then remove from the heat.

In a large bowl, mix together the cocoa powder, flour, almonds, cloves, cinnamon and zest. Once the fruit has cooled sufficiently, add the wet mixture and the vanilla extract to the dry and stir. Briefly beat the eggs and add to the bowl. Finally, stir the chocolate chips through.

Line the bottom and grease the sides of a 1.5 litre pudding bowl. Pack the pudding into the bowl, cover with several layers of greaseproof paper, then seal with a gusseted foil seal and string tied around the rim.

Steam for four hours, taking great care not to let your pan boil dry. Turn out of the bowl, douse in liquor and serve alight.

Watch this space for more festive recipes!

And if you’d like to get delicious recipes all year round, subscribe to our magazine now!