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Orange-chocolate Christmas pudding




Source of Recipe


First published in Chatelaine's 12/2004 issue


List of Ingredients




1 cup (250 mL) golden raisins
1/3 cup (75 mL) orange-flavoured liqueur
5 oz (140 g) semi-sweet chocolate
1/2 cup (125 mL) coarsely chopped almonds or pecans
1 cup (250 mL) all-purpose flour
1 cup (250 mL) fine dry bread crumbs
1/4 cup (50 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) each ground cinnamon and nutmeg
1/4 tsp (1 mL) allspice
1/2 cup (125 mL) butter, at room temperature
3/4 cup (175 mL) granulated sugar
2 eggs
1/4 cup (50 mL) orange juice concentrate, thawed
3/4 cup (175 mL) milk



Recipe



1. Generously butter a 6-cup (1.5-L) heatproof bowl or pudding mould. In a small microwave-safe bowl, stir raisins with liqueur. Cover and microwave on medium 1 minute. Coarsely chop chocolate. Coarsely chop nuts. In a large bowl, using a fork, stir flour with bread crumbs, cocoa, baking soda, cinnamon, nutmeg and allspice until evenly mixed. In another large bowl, using an electric mixer on medium speed, beat butter until smooth. Add sugar and continue beating, scraping down inside of bowl with a spatula, until light and fluffy, 2 to 3 minutes. Beat in eggs and orange juice concentrate until evenly mixed, 2 minutes.

2. Using a wooden spoon, gradually stir one-third of flour mixture into egg mixture. Stir in half the milk. Then stir in half the flour mixture, then remaining milk. Finish with remaining flour mixture. Stir in chocolate, nuts, raisins and any liqueur until evenly distributed. Turn into buttered bowl. Smooth top. Cover with 2 large pieces of foil. Using thick string, tie foil in place around bowl just below rim. Place a rack in a very deep saucepan. Place pudding on rack. Pour water around bowl until it comes three-quarters up side. Cover and bring water to a boil. Reduce heat to medium-low. Simmer, covered, until pudding is cooked through, about 2-1/2 hours. Top up with more hot water as necessary.

3. Carefully remove pudding bowl to a rack. Let stand 10 minutes, then turn pudding out onto a serving plate. Slice into wedges and serve with caramel or chocolate sauce and dollops of brandied whipped cream. Or if not serving right away, cover with plastic wrap. Refrigerate up to 1 week or wrap with foil and freeze up to 2 months. Defrost in refrigerator. Reheat in microwave, covered, on high 8 to 10 minutes.