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Chocolate & Cherry Christmas Pudding

Preparation Time40 mins
Cook Time3 hrs


200g pitted cherries, plus extra for serving
100g sultanas
100g raisins
150g dried sour cherries
⅓ cup (80ml) vino cotto
1 tsp ground cinnamon
1 tsp mixed spice
200g unsalted butter, softened
½ cup (100g) caster sugar
¼ cup (50g) muscovado or brown sugar
3 eggs, at room temperature
3 tbs (30g) cocoa powder, sifted
1 cup (150g) plain flour

½ cup (125ml) cream
2 tbs vino cotto
100g 70% dark chocolate, chopped
50g unsalted butter, chopped


Place cherries, sultanas, raisins, dried cherries, vino cotto, cinnamon and mixed spice in a large bowl and mix to combine. Cover with plastic wrap and refrigerate for 4 hours, or overnight.

Place the butter, caster sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat until pale and fluffy. Add eggs, one at a time, until combined. Add cocoa powder and flour and beat until combined. Fold through fruit mixture and all its juices until fully combined. Spoon into a buttered 2 litre pudding basin and cover with baking paper then the lid, or 2 layers of foil secured with string.

Steam at 100°C for 3 hours. Cool for 15 minutes before inverting onto serving plate.

To make ganache, bring the cream and vino cotta to the boil in a small saucepan, add chocolate and remove from heat. Allow to stand for 5 minutes, then whisk in butter until smooth and melted. Pour over pudding and top with fresh cherries.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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