- 1 cup (240g) mixed glacé fruit
- ¼ cup (60g) glacé cherries
- ¼ cup (40g) sultanas
- ¼ cup (60ml) brandy
- 4 large eggs, separated
- ½ cup (80g) icing (confectioners') sugar
- ¼ cup (25g) cocoa powder
- 60 grams dark (semi-sweet) chocolate
- ⅓ cup (45g) roasted hazelnuts, chopped coarsely
- 50 grams chocolate honeycomb bar, chopped coarsely
- 2 teaspoons powdered gelatine
- 1 tablespoon hot water
- 1 cup (250ml) pouring cream
- 180 grams white chocolate
- red currants, to serve
- 1Place mixed glacé fruit into a food processor fitted with a metal blade. Process for 3 seconds. Add cherries, process 2 seconds. Place fruit in a medium bowl, add sultanas; stir in brandy. Cover, store in a cool, dark place overnight (fruit chunks should not be too large or they will tear the pudding when cutting).
- 2Line a 2-litre (8-cup) pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.
- 3Beat egg whites in a small bowl with an electric mixer until firm peaks form; gradually beat in the combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks.
- 4Place dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water (see Dessert Techniques page 148). Stir chocolate until smooth.
Cool for 5 minutes.
- 5Stir melted chocolate into egg mixture. Pour chocolate mixture over fruit, mix well. Stir in hazelnuts and honeycomb chocolate.
- 6Sprinkle gelatine over the hot water in a small heatproof jug; stand in a small saucepan of simmering water, stir until gelatine dissolves (see Dessert Techniques page 148). Cool slightly. Stir gelatine into chocolate mixture.
- 7Beat cream in a small bowl with an electric mixer until firm peaks form; fold into chocolate mixture. Pour mixture into pudding steamer. Smooth top; cover, freeze overnight.
- 8Invert pudding onto a chilled serving plate; remove steamer, peel away plastic wrap. Return to the freezer.
- 9Place white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes, then spoon chocolate gently over top of pudding. Return to freezer immediately to allow chocolate to set. Top with red currants to serve.
You will need to start this recipe 2 days ahead.
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