Dark Chocolate Pudding with Brandied Fruits

Name: Dark Chocolate Pudding with Brandied Fruits
Ingredients: 4 large eggs; 100 g/4 oz caster sugar; 150 ml/¼ pint warm water; 150 g/5 oz unsalted butter; icing sugar for dusting (optional); ½ teaspoon cream of tartar; 25 g/1 oz self-raising flour; 150 g/5 oz best bitter chocolate; 4-6 tablespoons peaches, apricots or other fruits in brandy; 4-6 tablespoons peaches, apricots or other fruits in brandy; 4-6 tablespoons peaches, apricots or other fruits in brandy

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

4-6 tablespoons peaches, apricots or other fruits in brandy
150 g/5 oz

Dessert
Vegetarian
Christmas

Method

Butter a 1.7 litre/3 pint ovenproof dish — a glass one looks best. Slice any large fruits in halves or quarters and spoon the fruit and brandy syrup into the bottom of the prepared dish.