So often the pretty jars of fruits in brandy that one is given at Christmas sit on a shelf for years unopened. Here is something wonderful to do with them. The pudding has a light spongy top and a gooey underneath which blends exquisitely with the fruits. It can be served warm or cold.
Put the chocolate and butter into the top of a double saucepan or a bowl set over a pan of very hot water, making sure the water is not touching the base of the bowl. Stir until melted and smooth. Add the warm water and sugar and stir again until smooth. Pour this mixture into a bigger mixing bowl. Separate the eggs, add the yolks to the bowl and stir with a wooden spoon. Then add the flour and whisk until the mixture is smooth and free of lumps.
Add the cream of tartar to the egg whites and whisk until they stand in soft peaks. Fold them lightly into the chocolate mixture with a metal spoon. Spoon the mixture gradually into the prepared dish on top of the fruits, put the dish into the roasting pan of water and cook for 10 minutes, then
© 1997 Josceline Dimbleby. All rights reserved.