Chocolate Christmas pudding

Chocoholics will adore this decadent update on the classic steamed Christmas pudding. Cut yourself a big slice and serve warm drizzled with our delicious homemade custard and fresh berries.

  • 15 mins preparation
  • 2 hrs cooking
  • 30 mins marinating
  • Serves 8
  • Print


Chocolate Christmas pudding
  • 375 gram mixed dried fruit
  • 1/2 cup orange juice
  • 1/2 cup brandy
  • 225 gram unsalted butter, softened
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 cup breadcrumbs
  • 1 cup plain flour, sifted
  • 1/4 cup cocoa
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • icing sugar, raspberries, blueberries, custard, to serve


Chocolate Christmas pudding
  • 1
    In a large glass bowl, combine fruit, juice and brandy. Cover with plastic wrap. Set aside for 30 minutes.
  • 2
    Preheat oven to 160°C. Lightly grease a 2-litre pudding basin and line base with baking paper.
  • 3
    In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Fold in breadcrumbs, sifted combined flour, cocoa, spices and fruit with brandy.
  • 4
    Spoon mixture into basin, smoothing top. Cover with baking paper and lid (or a layer of foil and secure with string).
  • 5
    Bake for 2 hours until cooked when tested. Cool in basin for 5 minutes before turning onto a cooling rack.
  • 6
    Serve dusted with icing sugar, topped with raspberries and blueberries. Accompany with custard (see tip), if liked.


To make homemade custard; bring 2 cups milk with 1 teaspoon vanilla just to the boil. Beat 4 egg yolks, ½ cup sugar and 1 tablespoon cornflour. Whisk in milk. Stir over low heat until just boiling. Stir in 2 tablespoon brandy. Cover with plastic wrap touching surface if not used straight away.

More From Women's Weekly Food