Christmas Pudding Cake

This delicious Christmas Pudding Cake is the perfect way to celebrate Christmas with loved ones! With the gooey chocolatey centre, this cake is sure to go down a treat with children and adults alike. A Dairy Diary recipe.

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5/5
1

2 hrs plus setting

Ingredients

Baking margarine 100g (31⁄2oz)

Self-raising flour 110g (4oz)

Dark brown soft sugar 100g (31⁄2oz)

Medium eggs 2, beaten

Ground cinnamon 1 tsp

Cocoa powder 4 tsp

Mixed dried fruit 100g (31⁄2oz)

Sweet sherry 2 tbsp

Dark chocolate 40g (11⁄2oz), chopped

Double cream 5 tbsp

White chocolate 50g (2oz)

Icing holly and berries to decorate

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Grease and flour a 700ml (25fl oz) ovenproof pudding basin. Whisk together margarine, flour, sugar, eggs, cinnamon and cocoa until creamy. Stir in fruit and 1 tablespoon sherry.

Spoon into prepared basin, smooth the top, then make a dent in the centre to prevent peaking. Bake for 1 hour to 1 hour 10 minutes until just firm and a skewer comes out clean. Turn onto a rack to cool completely.

Trim cake flat. Use a 6cm (21⁄2in) round cutter to cut into centre of the cake, then use a spoon to scoop out cake crumbs to a depth of 5cm (2in). Set aside.

Melt dark chocolate in a heatproof bowl set over a pan of barely simmering water. Cool for 10 minutes.

Whisk 4 tablespoons cream and remaining sherry into chocolate until glossy. Spoon into cake indent and use cake crumbs to hold in ganache. Turn cake onto a plate. 6 Melt white chocolate as above; stir in remaining cream. Leave for a few minutes until thick enough to hold its shape, then spoon over cake so it drips down. To serve, decorate with icing holly leaves and berries.