Chocolate, Fruit & Clementine Christmas Pudding Recipe

Preheat the oven to 180°C (350°F). Grease a 1-liter pudding basin with butter.

In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water.

In a separate bowl, mix together the dried fruits, clementine zest, self-raising flour, ground almonds, mixed spice, cocoa powder, and light brown sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well.

Add the beaten eggs and milk, and stir until everything is well combined.

Spoon the mixture into the prepared pudding basin and smooth the top with a spatula.

Cover the basin with a double layer of greased parchment paper and secure with a string or elastic band.

Place the pudding basin in a large saucepan and fill the pan with enough boiling water to come halfway up the sides of the basin.

Cover the saucepan with a lid and steam the pudding over medium heat for 2 hours, checking occasionally to ensure the water hasn’t evaporated completely.

Carefully remove the pudding from the saucepan and let it cool for a few minutes before turning it out onto a serving plate.

Serve the Christmas pudding warm with a dollop of whipped cream or brandy butter.