The thing is, I really don’t like Christmas Pudding but somehow there’s always one lurking in the back of the cupboard. Left-over from a hamper that Auntie Enid gave us a decade or two ago. That’s why these Christmas Pudding Brownies are perfect. Somehow, wrapping chunks of the pudding in rich velvety chocolate makes it edible, moreish even.
And believe me, these brownies are moreish. I actually stored these in the fridge overnight and they are the most incredible, fudgy brownies i’ve eaten in a long while!
Mouthfull
They may be even better than the brownies Lisa and I made for Episode 3 of our new Cookery and Cocktails Show – Mouthfull. Please do go and watch it here.
- 185g butter
- 185g good quality dark chocolate – at least 70% cocoa solids
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour (can be GF flour)
- 40g ground almonds
- a pinch of salt
- 40g cocoa powder
- 200g christmas pudding
grease and line a 20cm square brownie pan, pre-heat the oven to 160C
in a pan gently melt the butter and chocolate – do this over a really low heat and stir regularly – take it off the heat before it’s fully melted and set aside to cool, stirring again as it melts
in a large bowl beat the eggs and sugar with an electric mix for about 6 minutes until it doubles in volume and becomes pale, light and airy then pour in the melted and cooled chocolate and gently fold in until it’s fully combined
sieve in the flour, salt and cocoa and again, gently fold in, then crumble in the pudding, including any icing or marzipan and pour the mixture into your brownie pan
bake on 160C for 25 – 35 mins then remove from the oven and let it cool in the tin – cut into squares and serve
For more Christmas recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
