A great alternative to the more traditional Christmas puddings, this upside down brandy soaked chocolate pudding, topped with delicious apricots, is perfect for serving up to kiddies this Christmas. Serve with a chocolate sauce.
- 100g each ground almonds, dark chocolate, self-raising flour and butter
- 150g light brown sugar
- 4 tbsp. each milk and clear honey
- 2 eggs
- 200g ready to eat dried apricots
- 4 tbsp. brandy
- 30g unsweetened cocoa powder
- 1 tsp. baking powder
Chop the chocolate into chunks. Grease and line a 1.2 litre pudding basin. Put the apricots and brandy in a saucepan and heat until the apricots absorb the brandy. Leave to cool until you can handle them, then chop half the apricots.
Mix the honey with the apricots you haven't chopped and layer them in the bottom of the prepared butting basin.
Make the pudding mix. Beat the sugar and butter together until pale and fluffy then beat in the eggs one at a time. Sift in the flour, cocoa and baking powder and stir to combine. Stir in the almonds and milk, then fold in the dark chocolate chunks and the apricot chunks.
Pour the mix over the apricots. Cover with greaseproof and pleated foil. Steam in a large saucepan for 2 1/2 hours or until it feels firm.