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Last Minute Christmas Puddings

12 December 2022 by Dominic Franks

christmas pudding

Last Minute Christmas Puddings, with a naughty chocolate sauce!

You’re granny will have told you that you should have baked your Christmas puds months ago and let them mature under the bed.  She’s probably right but just in case you didn’t, here’s a super-fast recipe for a last minute Christmas dessert that’s part pudding and part cake.  It has all the ingredients; fruits, candied peel, nuts and of course booze, it’s just a lot lighter than the more traditional puddings.  Plus it’s served with a very naughty chocolate sauce laced with grand-mariner for that special chocolate-orange hit.

I’m using some adorable mini-bundt cake silicone moulds but it can easily be baked in a small loaf tin and sliced for serving.

christmas pudding

for the cake

  • 225g butter – room temperature
  • 22gg caster sugar
  • 3 large free-range eggs – beaten
  • 100g self raising flour
  • 75g wholemeal flour
  • 75g ground almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon real vanilla paste
  • the juice and finely grated zest of one orange
  • 1 400ml jar of mincemeat

for the chocolate grand-mariner sauce

  • 200g dark chocolate – chopped
  • 240ml double cream
  • 2 large nobs of butter
  • 3 tablespoons of grand marnier or other liquor of your liking

Start with the cake

I’m using some fancy little silicone bundt moulds but you could use buttered ramekins or a 2lb loaf tin which you should grease and line with parchment paper.  Pre-heat the oven to 180C

It’s an all in one cake and the only thing that really matters here is that your butter is very soft, so ensure you leave it out the night before making the cake.  Place all the ingredients except the mincemeat, into the bowl of a stand mixer and beat well for about 5 minutes until it’s blended. Then add the mincemeat and beat in again. Spoon the mixture into your cake tins and bake for 25 minutes or until it’s gloriously golden. Set aside to cool.

Meanwhile, to make the nasty chocolate sauce, heat the cream in a pan and when it’s hot (but not boiling) take it off the heat and add the chocolate and butter to it.  Stir well until the chocolate has melted, then add a generous glug of Grand Marnier and stir in

Serve one per person, or a slice each, with the hot sauce (this can be kept warm on the hob or by a fire.)

christmas pudding

For more Christmas recipes check out these on Dom in the Kitchen.

Eat and of course, enjoy!

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Filed Under: Cakes, Everything else Tagged With: chocolate, chocolate sauce, christmas, christmas cake, last minute cake

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Comments

  1. Jean says

    22 December 2020 at 4:58 pm

    These look gorgeous, I love the idea of the little Bundt cakes and could eat one right now, especially with that wicked sauce!

  2. Nic | Nic's Adventures & Bakes says

    23 December 2020 at 10:32 am

    Thanks for sharing, these look a lovely alternative to Christmas pudding 🙂

  3. Denise Tyrrell says

    14 December 2022 at 4:34 am

    Wonder little Christmas surprises – love the look of these. Don’t always comment but have followed for years now – and look forward to reading you again in 2023- Merry Christmas – of course eat drink and be merry!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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