Dark Chocolate And Cherry Christmas Pudding Recipes

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CHOCOLATE & CHERRY CHRISTMAS PUDDING



Chocolate & cherry Christmas pudding image

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

Provided by Jane Hornby

Categories     Dessert

Time 3h10m

Number Of Ingredients 17

200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
1 Conference pear
100g raisins
100g sultanas
100ml brandy
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
100g bar dark chocolate
120ml double cream , plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional)

Steps:

  • 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. Stir well and cover with clingfilm.
  • Heat in the microwave on high for 3 mins, then 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, then 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), and 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, then 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.

Nutrition Facts : Calories 386 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE-DRIED CHERRY BREAD PUDDING



Chocolate-Dried Cherry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 15

2/3 cup (about 4 ounces) dark chocolate chips
5 large eggs
5 tablespoons packed dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons brandy
Finely grated zest of 1/4 orange
Seeds of 1/2 vanilla bean
1/4 teaspoon fine sea salt
5 tablespoons granulated sugar
6 slices soft white bread, cut into 1/2-inch cubes
1/2 cup (about 3 ounces) milk chocolate chips
1/2 cup dried cherries
Nonstick cooking spray
1 tablespoon Turbinado sugar

Steps:

  • Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
  • In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
  • Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
  • Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

DARK CHOCOLATE PUDDING



Dark Chocolate Pudding image

This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!

Provided by Lara C.

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 cup white sugar, divided
2 tablespoons all-purpose flour
1 egg
2 cups milk
4 (1 ounce) squares semisweet dark chocolate (such as Baker's®)
1 teaspoon vanilla extract

Steps:

  • Mix 1/2 cup sugar and flour together in a small bowl.
  • Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
  • Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
  • Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 75.7 g, Cholesterol 57.7 mg, Fat 12.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 69.4 mg, Sugar 69.4 g

DARK CHOCOLATE AND CHERRY CHRISTMAS PUDDING



Dark Chocolate and Cherry Christmas Pudding image

Make and share this Dark Chocolate and Cherry Christmas Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

40 g sultanas (1 1/2 oz)
40 g currants (1 1/2 oz)
40 g raisins (1 1/2 oz)
40 g dried figs, chopped (1 1/2 oz)
60 g large glace cherries, quartered (2 1/4 oz)
1 tablespoon black treacle
4 tablespoons extra virgin olive oil
1 small apple, cored, peeled, grated
2 tablespoons whiskey
40 g plain flour (1 1/2 oz)
25 g molasses sugar (1 oz)
15 g cocoa powder (1/2 oz)
2 teaspoons mixed spice
1 teaspoon salt
85 g bitter chocolate, 70% cocoa solids, grated (3oz)
1 large egg, beaten
227 g clotted cream, to serve (8 oz)

Steps:

  • Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
  • Mix all dry ingredients together.
  • Add the egg to the soaked fruit and mix well.
  • Finally add the dry ingredients and mix well, but do not over-mix.
  • Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, and cover with a circle of greaseproof paper.
  • Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
  • Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie just below the rim of the basin.
  • With an extra piece of string, tie a long loop across the top, you can use this as a handle to help lower and lift the pudding in and out of the pan.
  • Place a heatproof sauce in the bottom of a large saucepan and sit the pudding on top.
  • Fill the pan with enough boiling water to come halfway up the side of the basin, then cover with a tightly fitting lid.
  • Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
  • Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
  • Serve with clotted cream.

Nutrition Facts : Calories 204.8, Fat 7.8, SaturatedFat 1.3, Cholesterol 26.4, Sodium 311.2, Carbohydrate 32, Fiber 2.5, Sugar 20.5, Protein 2.6

CHOCOLATE CHERRY BREAD PUDDING



Chocolate Cherry Bread Pudding image

I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

1 cup heavy cream
1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar
1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent)
1 baguette, medium diced
1 cup cold heavy cream
2 tablespoons brandy
2 tablespoons granulated sugar

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
  • In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
  • Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
  • Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
  • Place ramekins on a baking sheet and bake for 30 minutes.
  • For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

DARK CHOCOLATE-CHERRY CUPCAKES



Dark Chocolate-Cherry Cupcakes image

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."

Provided by Taylor R

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
¾ cup Dutch-process dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup salted butter, softened
¼ cup canola oil
2 teaspoons almond extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
  • Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 33.6 g, Cholesterol 21 mg, Fat 5.3 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 209.1 mg, Sugar 17.2 g

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