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How to make Iced Christmas puddings with chocolate sauce

Yield = 12
Prep time: 6:05
Cook time: 0:20
Total time: 6:25

Ingredients

  • 1 x 375g pkt Sunbeam sun-dried mixed fruit
  • 125ml (1/2 cup) brandy
  • 100g good-quality dark chocolate
  • 150g pandoro or brioche
  • 200g (1 cup, firmly packed) brown sugar
  • 8 egg yolks
  • 750ml (3 cups) thickened cream
  • 1 teaspoon mixed spice

Chocolate sauce

  • 1 x 200g pkt good-quality dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream

Method

  • Step 1 Preheat oven to 200°C. Line twelve 150ml capacity metal dariole moulds or ramekins with plastic wrap. Combine the mixed fruit and brandy in a large bowl and set aside for 1 hour to macerate.
  • Step 2 Meanwhile, place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted.
  • Step 3 Crumble the pandoro or brioche into coarse breadcrumbs and place in a bowl. Stir in 55g (1/4 cup) of the sugar. Spread over a baking tray. Bake in oven, stirring occasionally, for 12-15 minutes or until golden. Set aside to cool.
  • Step 4 Use an electric hand beater to whisk together the egg yolks and remaining sugar in a heatproof bowl until fluffy. Place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until mixture is thick and pale. Remove from heat and continue whisking for 2-3 minutes or until cool.
  • Step 5 Use an electric beater to whisk the cream in a bowl until soft peaks form. Gently fold in the egg-yolk mixture. Stir in the dried-fruit mixture, chocolate, breadcrumb mixture and mixed spice. Spoon among the prepared moulds and smooth the surfaces. Place in the freezer for 6 hours or overnight to freeze.
  • Step 6 To make the sauce, place chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 20 minutes to cool.
  • Step 7 Meanwhile, remove puddings from freezer and turn onto a baking tray. Place in the freezer until required.
  • Step 8 Place the puddings on serving plates. Drizzle with chocolate sauce and serve immediately.